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Jam-Filled Sourdough Hand Pies Recipe

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3.9 from 7 reviews

Delicious homemade jam-filled sourdough hand pies featuring a flaky, buttery crust made with sourdough discard. Perfect as a sweet treat or snack, these hand pies combine the tangy depth of sourdough with your favorite jam filling for a delightful bite-sized pastry.

Ingredients

Dough

  • 120 grams all-purpose flour (1 cup)
  • 113 grams cold butter (1 stick)
  • ½ teaspoon salt
  • 1 teaspoon white sugar
  • 1 teaspoon white vinegar
  • 120 grams sourdough discard (½ cup, cold)

Filling and Finishing

  • 30 tablespoons jam of your choice
  • 1 egg (for egg wash)
  • Granulated sugar for sprinkling

Instructions

  1. Mix dry ingredients: In a wide, flat-surfaced bowl, combine the flour, salt, and sugar thoroughly to prepare the base of the dough.
  2. Cut butter into cubes: Take the cold butter from the refrigerator and cut it into small cubes to ensure even mixing and a flaky texture.
  3. Incorporate butter: Add the butter cubes to the flour mixture. Using a pastry cutter or dough scraper, cut the butter into smaller pieces coated with flour without fully blending it, aiming for small, flour-coated butter bits.
  4. Add sourdough discard: Mix in the cold sourdough discard until the dough forms a crumbly texture.
  5. Adjust moisture: If dough feels too crumbly, add 1 tablespoon of water and mix again. Repeat with another tablespoon if necessary until dough clumps together but remains not overly sticky.
  6. Form dough clumps and shape: Transfer dough to a floured surface, fold gently with floured hands until it forms a ball. Moisten fingers with ice water if dry or crumbly, or add a sprinkle of flour if too sticky.
  7. Chill the dough: Flatten the dough ball into a 1-inch thick disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days to rest.
  8. Roll out dough: Once chilled, roll dough on a floured surface to 1/8 to 1/4-inch thickness, turning a quarter turn every few rolls to maintain shape and avoid sticking. Add flour underneath if needed.
  9. Cut dough circles: Use a 6-inch (15 cm) cookie cutter to cut dough circles. Re-roll scraps to cut additional circles.
  10. Chill cut circles: Place cut dough circles in the fridge for at least 15 minutes before filling to help maintain shape.
  11. Fill hand pies: Spoon 2 to 3 tablespoons of jam into the center of each dough circle. Be careful not to overfill to prevent bursting in baking.
  12. Seal edges: Brush edges with egg wash, fold dough over jam to form a half-circle, and press edges firmly together. Crimp edges with a fork to seal completely.
  13. Vent pies: Use a small sharp knife to cut three small slits on top center of each pie to allow steam to escape while baking.
  14. Add sugar topping: Sprinkle granulated sugar over the tops of the sealed pies for added sweetness and visual appeal.
  15. Chill pies: Place filled pies on a baking sheet and refrigerate for about 30 minutes to firm up before baking.
  16. Bake: Preheat oven to 374°F (190°C). Bake pies for 20 to 25 minutes until golden brown on top and bottom, and filling is bubbling.
  17. Cool and serve: Let hand pies cool for 10 minutes before serving to allow filling to set slightly for best enjoyment.

Notes

  • Cold butter and sourdough discard are key to achieving a flaky crust.
  • Do not overfill hand pies to prevent bursting during baking.
  • Use a light dusting of flour and chilled dough to ease rolling and cutting.
  • Egg wash helps to seal and brown the crust nicely.
  • Chilling dough between steps helps maintain structure and flakiness.
  • Jam types such as raspberry, strawberry, or apricot work well.

Find it online: https://lauracooks.com/jam-filled-sourdough-hand-pies-recipe/