Sourdough Jam Hand Pies
Rectangular butter pastries made with mature sourdough discard and thick jam, finished with an optional light sugar drizzle.
Ingredients
Pastry
- 1 cup mature sourdough discard about 227 g; 100% hydration
- 2 cups all-purpose flour 240 g
- 1/2 cup unsalted butter 113 g; cold and cubed
- 1/4 cup granulated sugar 50 g
- 1/4 teaspoon salt
- 0–6 tablespoons cold water add only if dough is dry, a teaspoon at a time
Filling
- 3/4 cup thick jam 1 tablespoon for each of 12 pies
Optional glaze
- 1/2 cup powdered sugar
- 2–3 teaspoons milk add gradually for a thick drizzle
Instructions
- Combine flour, granulated sugar, and salt. Cut cold butter through the mixture until coarse and flecked with butter.
- Fold in mature discard. Press together; add cold water by teaspoons only if needed, using no more than the listed range. Form 2 discs and refrigerate 30 minutes.
- Heat oven to 375°F and line 2 trays. Roll each disc into a 12-inch square about 1/8 inch thick; cut twelve 3-by-4-inch rectangles from each.
- Put 1 tablespoon jam on each of 12 bases with a 1/2-inch margin. Dampen the margin, cover with remaining pastry, press and fork-crimp, then slit the tops.
- Bake trays separately for 20–25 minutes apiece until golden with baked bottoms. Transfer to a rack and allow about 20 minutes to cool.
- For an optional drizzle, stir powdered sugar with milk added gradually. Apply to cooled pastries.
Notes
Twelve pastries require twenty-four rectangles. Water is conditional because the discard adds moisture. Total time budgets both tray bakes, a 30-minute chill, and 20 minutes of cooling; cool longer if necessary before glazing.