Pear and Ginger Hand Pies

Pear and Ginger Hand Pies

Kate Neumann, mk restaurant, Chicago

Yield: Approximately 16 servings.

PASTRY DOUGH:
3 2⁄3 cups all-purpose flour
2 Tbsp. sugar
1 tsp. salt
10 1⁄2 oz. unsalted butter, cold and cubed
1 egg, cold
approximately 1⁄4 cup ice water
FILLING:

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