I heard some news last week that made me very, very sad. Prince William and Kate Middleton are now engaged. With this news the reality that I will never be a princess came crashing down on me. Sure, it’s unlikely that I’d ever meet Prince William, but as long as Kate was just “the girlfriend” there was still hope. That hope is now gone.
So I turned to the food that brings me the most comfort; pie. In this case Pear and Cranberry Hand Pies from Food & Wine Magazine. The recipe calls for store bought all butter puff pastry. I didn’t have any on hand so I decided to make my own. Now before you get all impressed with my mad skills, I used Nick Malgieri’s Quick Puff Pastry recipe from Bake! Although it doesn’t rise as much as a traditional puff pastry, for a recipe like this where height is not required it’s perfect. And it’s as easy to make as a traditional pie crust.
The hand pies are delicious. One bite brought me right back to my usual happy self. And it reminded me that while Prince Harry is a little young for me, he does meet the half my age plus seven criteria.
This is my Magazine Monday submission for this week. Head over to Cream Puffs in Venice every Monday to see what other bloggers have cooked up from their magazine collections
Pear and Cranberry Hand Pies
- 2 pears, cored, peeled and dice into 1/4 inch cubes
- 3/4 cup cranberries
- 1/3 cup sugar, plus 1 tbsp for sprinkling
- 1 tbsp all purpose flour, plus more for dusting
- 1 pinch ground cinnamon
- 1 pinch salt
- 1 batch of Quick Puff Pastry or a 14 oz package of all butter puff pastry
- 1 egg, beaten
- In a medium bowl, toss the pears, cranberries, sugar, flour, cinnamon and salt together.
- On a lightly floured surface, roll out the puff pastry until 1/8 inch thick. Cut out 12 four inch circles.
- Spoon some of the pear filling into the center of half the circles. Brush some of the egg on the edges of the dough, then cover with the remaining circles. Press the edges together making sure they are tightly sealed. Cut slits into the top of each hand pie to let some of the steam escape.
- Refrigerate for 30 minutes.
- Preheat the oven to 400 degrees.
- Brush the tops of the hand pies with the egg wash, then bake for about 30 minutes until the crust is a nice golden brown.