Baked Lemon Curd Hand Pies

On a evenly floured floor, roll half of Hand Pie Dough right into a ⅛-inch-thick circle. Utilizing a 2½-inch spherical cutter, reduce dough, rerolling scraps as soon as. Place 1 inch aside on a parchment paper-lined baking sheet. Prime every with 2 teaspoons (6 grams) lemon curd, leaving a ½-inch border round edges.

On a evenly floured floor, roll remaining Hand Pie Dough right into a ⅛-inch-thick circle. Utilizing a 2½-inch spherical cutter, reduce dough, rerolling scraps as soon as.

In a small bowl, whisk collectively egg and1 tablespoon (15 grams) water. Brush edges of curd-topped dough circles with egg wash, and high with remaining dough circles, barely stretching high circles so that they drape over filling and urgent 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 high of dough with egg wash. Utilizing the tip of a paring knife, make a small “X” reduce in high of dough.

Bake till crust is golden brown, 12 to 14 minutes. Switch to a different baking sheet, and let cool utterly.

In a small bowl, whisk collectively the confectioners’ sugar, milk, and vanilla. Drizzle on high of cooled hand pies.

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 sluggish, regular stream simply till dough comes collectively. (Combination will look crumbly, however it ought to stick collectively when squeezed between your fingers).

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