Baked Strawberry & Chocolate Hazelnut Unfold Hand Pies

On a evenly floured floor, roll half of Hand Pie Dough right into a ⅛-inch-thick circle. Reduce 10 to 12 (4½x3-inch) rectangles, rerolling scraps as soon as. Roll remaining Hand Pie Dough right into a ⅛-inch-thick circle. Reduce 10 to 12 (4×2½-inch) rectangles, rerolling scraps as soon as.

In a small bowl, stir collectively strawberries, jam, and flour.

On a parchment paper-lined baking sheet, place smaller rectangles 1 inch aside. Unfold 1 tablespoon (18 grams) chocolate hazelnut unfold on every, leaving a ½-inch border round edges. High with 1 tablespoon (21 grams) strawberry combination.

In a small bowl, whisk collectively egg and a couple of tablespoons (30 grams) water. Brush edges of smaller rectangles with egg wash, and prime with a bigger rectangle, press edges firmly to seal; press edges with the tines of a fork. Freeze for half-hour, or refrigerate for 1 hour.

Preheat oven to 425°F (220°C).

Brush prime of dough with egg wash. Utilizing the tip of a paring knife, make 3 small slits in prime of dough.

Bake till crust is golden brown, 15 to17 minutes. Switch to a baking sheet, and let cool barely. Serve heat or at room temperature.

Within the work bowl of a meals processor, place flour and salt; pulse till mixed. Add chilly butter, and pulse till combination is crumbly and butter is pea-size, 12 to15 pulses.

In a small bowl, mix ½ cup (120 grams) chilly water and vinegar. With processor working, add vinegar combination to flour combination in a gradual, regular stream simply till dough comes collectively. (Combination will look crumbly, nevertheless it ought to stick collectively when squeezed between your fingers).

Prove dough. Divide in half, and form every half right into a disk. Wrap tightly in plastic wrap, and refrigerate for a minimum of 2 hours. Dough could also be refrigerated for as much as 3 days or frozen for as much as 2 months.