Peanut Butter and Jelly Hand Pies Recipe
Flaky, golden hand pies filled with creamy peanut butter and sweet fruit jam, creating the perfect harmony of nostalgic flavors in a portable, crispy pastry package.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">200g cold unsalted butter, cubed</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 tbsp apple cider vinegar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g smooth peanut butter</li><li class="ingredients-single-item">120g strawberry or raspberry jam (or preferred flavor)</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 large egg, beaten with 1 tbsp water</li><li class="ingredients-single-item">2 tbsp demerara sugar (or coarse sugar) for sprinkling</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">10cm (4-inch) round pastry cutter</li><li class="equipment-single-item">Fork or pastry crimper</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a large bowl, whisk together 300g flour, 1 tbsp sugar, and ½ tsp salt. Add the 200g cold cubed butter and use your fingertips to rub it into the flour mixture until you have pea-sized pieces of butter throughout. This uneven texture creates pockets of steam during baking, resulting in those coveted flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Combine 120ml ice-cold water with 1 tbsp apple cider vinegar in a small jug (the vinegar helps inhibit gluten formation, keeping your pastry tender). Drizzle this mixture over the flour mixture, stirring with a fork until the dough just begins to come together. Don't overwork it – you should still see butter pieces and the dough should look somewhat shaggy.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently press it together into a rectangle. Fold it like a letter: fold the bottom third up, then the top third down. Turn the dough 90 degrees and repeat this folding process once more. This lamination technique creates wonderful layers in your pastry. Form into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When ready to assemble, preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for about 5 minutes to slightly soften. On a lightly floured surface, roll the dough to approximately 3mm (⅛ inch) thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Using a 10cm (4-inch) round cutter, cut out as many circles as possible. Re-roll scraps once to cut more circles – you should get approximately 24 circles total for 12 hand pies. Place half of the circles on the prepared baking sheets, spacing them about 5cm apart.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Place about 1 tsp of peanut butter in the center of each dough circle on the baking sheets, then top with 1 tsp of jam. Be careful not to overfill (which can cause leakage) – leave a border of at least 1.5cm around the edge for sealing. Brush this border lightly with egg wash.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Top each filled circle with a remaining dough circle. Press the edges together firmly with your fingertips, then create a decorative seal by pressing with the tines of a fork all around the edge. This double-sealing method helps prevent filling leakage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Cut a small steam vent in the top of each pie using a sharp knife or kitchen scissors. Brush the tops with egg wash for a golden finish, then sprinkle with demerara sugar for a delightful crunch and sparkle.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Refrigerate the assembled hand pies for 15 minutes before baking. This chills the butter in the pastry again, ensuring maximum flakiness. Then bake in the preheated oven for 22-25 minutes, until deeply golden brown. You want a dark golden color rather than pale – this ensures the bottom crust is fully baked.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the hand pies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The filling will be extremely hot right out of the oven! Once cooled to room temperature, enjoy your homemade peanut butter and jelly hand pies. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use different fillings instead of the traditional peanut butter and jam?
Absolutely! The pastry works beautifully with numerous fillings. Try Nutella and banana, apple cinnamon, chocolate and marshmallow, or cream cheese with fruit preserves. Just maintain similar quantities (about 2 tsp total filling per pie) to prevent overflow.
Why do hand pies sometimes leak during baking?
Hand pies typically leak when overfilled, improperly sealed, or if the pastry gets too warm before baking. Ensure you leave a 1.5cm border, firmly seal edges with fork crimping, cut a steam vent on top, and chill assembled pies before baking.
What's the best technique for achieving perfectly flaky hand pie pastry?
The key is keeping ingredients cold, not overworking the dough, and incorporating the butter properly. The letter-fold technique creates layers, visible butter pieces create steam pockets, and chilling the dough between handling maintains structure for maximum flakiness.
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