AuthorJillian
RatingDifficultyIntermediate

These homemade hand pies are a bite of jam-filled heaven. You only need 6 ingredients to make a batch of these buttery, golden, and lightly sweet pastries. You can feel great about serving these because they're baked and not fried, made without animal byproducts, and are filled with Stonewall Kitchen's delicious jams. This is family-friendly breakfast, dessert, or snack recipe that will everyone will love!

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6-Ingredient Hand Pies with Stonewall Kitchen Jams
Yields45 Servings
Prep Time1 hr 10 minsCook Time30 minsTotal Time1 hr 40 mins
Hand Pie Dough Ingredients
Hand Pies Topping
6-Ingredient Hand Pies
1

Pour your oat or almond milk into a microwave safe bowl. Heat the milk for about 30 to 45 seconds until it is warm but not hot. Mix with freshly melted vegan butter, and maple syrup. Sprinkle the top of the mixture with active dry yeast and allow this to sit for about 5 minutes, or until the yeast begins to activate.

2

Use a fork to mix in the regular all purpose flour and then use your hands to form the dough into a mound. Leave the dough in the bowl and cover the bowl with a kitchen towel. Allow the dough to rise for about 30 minutes to an hour, or until it's nearly doubled in size.

3

Preheat the oven to 375. To help my dough rise faster, sometimes I will set the bowl on top of or near the warm oven.

4

While you are waiting on the dough to rise, melt vegan butter in a small bowl and then mix with maple syrup. Set aside.

5

Once the dough has risen, place it onto a well-floured surface. Use a floured rolling pin to roll the dough into a large 1/2 inch-thick slab.

6

Using the opening of a mason jar or narrow cup (or a round pastry/cookie cutter), cut the dough into medallions and set them to the side. Once you've run out of room to keep cutting, use your hands to form the dough back into a mound, roll, and continue cutting. Repeat this until you've used all of the dough. You should have about 40-45 rounds.

7

Flour your surface again and then use a rolling pin to roll out each circle of dough until it's about 1/4-inch thick. Use a pastry brush to lightly brush the edges of each round with the maple butter mixture. Use a 1/2 tbsp measuring spoon to spoon the jam into the center of the pastry. Fold the circle in half to create a "football" shape and then use a fork to press the edges to seal the pastry.

8

Place each pastry onto a baking sheet lined with parchment paper. Use a knife to slice 1 or 2 air vents into each pastry. Use a brush to lightly brush the top of each pastry with more maple butter. Bake in the oven for about 25-30 minutes or until the pastries are golden brown. You may need to do this is in 2 or 3 batches. Serve them warm with powdered sugar sprinkled on top. I store these in an air tight container at room temperature for 2-3 days.

Ingredients

Hand Pie Dough Ingredients
Hand Pies Topping

Directions

6-Ingredient Hand Pies
1

Pour your oat or almond milk into a microwave safe bowl. Heat the milk for about 30 to 45 seconds until it is warm but not hot. Mix with freshly melted vegan butter, and maple syrup. Sprinkle the top of the mixture with active dry yeast and allow this to sit for about 5 minutes, or until the yeast begins to activate.

2

Use a fork to mix in the regular all purpose flour and then use your hands to form the dough into a mound. Leave the dough in the bowl and cover the bowl with a kitchen towel. Allow the dough to rise for about 30 minutes to an hour, or until it's nearly doubled in size.

3

Preheat the oven to 375. To help my dough rise faster, sometimes I will set the bowl on top of or near the warm oven.

4

While you are waiting on the dough to rise, melt vegan butter in a small bowl and then mix with maple syrup. Set aside.

5

Once the dough has risen, place it onto a well-floured surface. Use a floured rolling pin to roll the dough into a large 1/2 inch-thick slab.

6

Using the opening of a mason jar or narrow cup (or a round pastry/cookie cutter), cut the dough into medallions and set them to the side. Once you've run out of room to keep cutting, use your hands to form the dough back into a mound, roll, and continue cutting. Repeat this until you've used all of the dough. You should have about 40-45 rounds.

7

Flour your surface again and then use a rolling pin to roll out each circle of dough until it's about 1/4-inch thick. Use a pastry brush to lightly brush the edges of each round with the maple butter mixture. Use a 1/2 tbsp measuring spoon to spoon the jam into the center of the pastry. Fold the circle in half to create a "football" shape and then use a fork to press the edges to seal the pastry.

8

Place each pastry onto a baking sheet lined with parchment paper. Use a knife to slice 1 or 2 air vents into each pastry. Use a brush to lightly brush the top of each pastry with more maple butter. Bake in the oven for about 25-30 minutes or until the pastries are golden brown. You may need to do this is in 2 or 3 batches. Serve them warm with powdered sugar sprinkled on top. I store these in an air tight container at room temperature for 2-3 days.

6-Ingredient Hand Pies with Stonewall Kitchen