Recipes and Cooking Jam-Filled Hand Pies 5.0 (6) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 1, 2019 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 50 mins Servings: 6 Yield: 6 Jump to Nutrition Facts Ingredients 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) Directions 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. 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.* 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. 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. 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. Rate it Print Nutrition Facts (per serving) 414 Calories 24g Fat 44g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.