Jam-Filled Hand Pies


You're free to decorate these adorable mini hand pies any way you want, but a bright red filling makes them perfect for Valentine's Day. Of course, if you like them a little sweeter, you can also use chocolate-hazelnut filling.

Hands On Time:
25 mins
Total Time:
50 mins


  • 1 ¾ cup all-purpose flour

  • 1 tablespoon sugar

  • ½ teaspoon salt

  • ¾ cup butter

  • 1 egg, lightly beaten

  • 2 - 4 tablespoon milk

  • 6 tablespoon jam or chocolate-hazelnut spread

  • ½ recipe Cookie Glaze (optional)

  • Sprinkles (optional)


  1. In a large bowl stir together flour, sugar, and salt. Using a pastry blender, cut in butter until mixture resembles fine crumbs. Stir in egg. Sprinkle 1 Tbsp. milk at a time over part of the flour mixture; gently toss with a fork. Push moistened mixture to side of bowl. Repeat, adding only enough milk until mixture begins to come together. Gather into a ball, kneading gently just until it holds together. (Or combine all ingredients except milk in a food processor. Pulse; add milk 1 Tbsp. at a time until dough comes together.) Divide pastry in half; form two balls. If desired, cover with plastic wrap and chill until ready to use.

  2. Preheat oven to 375°F. On a lightly floured surface slightly flatten one pastry ball. Roll into a 9×8-inch rectangle. Cut in half lengthwise to form two 9×4-inch rectangles; cut each in thirds crosswise to form six total 3x4-inch rectangles. Repeat with the remaining pastry ball.*

  3. Spread 1 Tbsp. jam each onto six rectangles. Moisten edges with additional milk; top with remaining pastry rectangles; press edges with a fork to seal. Using a floured spatula, transfer filled pastries to a baking sheet. Brush tops with additional milk.

  4. Bake 17 to 20 minutes or until golden. Remove; let cool on a wire rack 5 minutes. Drizzle with Cookie Glaze. Serve warm. Makes 6 pastries.

    jam-filled hand pies
    Blaine Moats

For Heart-Shaped Pastries:

For pastries with heart cutouts:
Using 1/2- to 1 1/2-inch heart-shape cookie cutters, cut shapes from half the rectangles. Discard hearts or brush with milk and press onto rectangle tops. Continue as above. For heart-shape pastries: Roll pastry to 1/8-inch thickness. Cut out shapes using a 3-inch cookie cutter, rerolling scraps. Spread 1 tsp. jam onto half the hearts; add tops. Continue as above. Makes 16 hearts.

Nutrition Facts (per serving)

414 Calories
24g Fat
44g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 414
% Daily Value *
Total Fat 24g 31%
Saturated Fat 15g 75%
Cholesterol 92mg 31%
Sodium 398mg 17%
Total Carbohydrate 44g 16%
Total Sugars 12g
Protein 5g
Vitamin C 1.8mg 9%
Calcium 27mg 2%
Iron 1.9mg 11%
Potassium 80mg 2%
Fatty acids, total trans 1g
Folate, total 73.9mcg
Vitamin B-12 0.1mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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