How to make Orange Marmalade Hand Pies?

Pie Dough

The key to making a flaky pie crust is to keep the butter cold. Chilling the dough before shaping and in case the dough becomes to soft after shaping, chilling the shaped hand pies for a bit will help in a crisp flaky dough. Keeping the butter cold is key!

2. Orange Marmalade Filling

The citrus zesty orange marmalade makes a great filling for these buttery and flaky hand pies. The slight bitterness in the peel compliments the sweet. I used homemade orange marmalade for this recipe. You could use a homemade one or a store bought version too. Both work well. The only thing to ensure is to use not a very liquid version since that could lead to leakage during baking.

Buy Bhuira Bitter Orange Marmalade.

3. Shape and Bake

Roll out the dough, into a large rectangle on a lightly floured surface till 1/8th of an inch thick. Cut 28 – 5 cm squares. Fill 14 squares with a spoon full of orange marmalade filling. Leave a little space of the crust around the edge of the square. Dab a little water on edge of the filled square ( to help seal the two squares ) and place another square on top. Press gently and seal the sides and with the help of a fork make impressions around the edges to completely seal the ends

Storing

These are best eaten freshly baked and fresh. However, they can be stored in airtight container at room temperature for up to 3 days.

Like this recipe? Try some more recipes under Pies and Tarts –

Orange Marmalade Hand Pies

Recipe by thecrumbstoriesCourse: Snacks, Breakfast

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting Time

Hour

Buttery, crispy and flaky outside filled with sweet and tart Orange inside. These Orange Marmalade Hand pies are bursting with citrus Orange and topped with dark chocolate for added flavour.

Ingredients

For Pie Dough
160 g All-Purpose Flour
1/2 tbsp Granulated Sugar
1 tsp Salt
113 g Cold Cubed Butter
3-4 tbsp Ice water
Filling
12 Tbsp Orange Marmalade
To Top
50 g Dark Chocolate, melted

Directions

For Pie Dough
In a large bowl, mix together flour, sugar and salt.
Add the cubed cold butter to the flour and with the help of a pastry cutter or fork or fingertips work the butter into the flour. The mixture should resemble breadcrumbs.
Add a tablespoon of water at a time and without kneading shape the mixture into a ball.
Wrap the dough in plastic wrap and let it refrigerate for 30 mins to an hour.
Shaping the pies
Preheat the oven to 210C.
Once the dough has been refrigerated for at least 30 mins. Roll out the dough, into a square on a lightly floured surface till 1/8th of an inch thick.
Cut 28 – 5 cm squares. Fill 14 squares with a spoon full of orange marmalade filling. Leave a little space of the crust around the edge of the square. Dab a little water on edge of the filled square ( to help seal the two squares ) and place another square on top. Press gently and seal the sides.
With the help of a fork make impressions around the edges to completely seal the ends. Place the shaped hand pies on a baking tray lined with parchment paper.
Make a “X” cut with the help of a sharp knife on the top. With the help of a pastry brush, brush the top with milk wash (1 tsp milk plus 1 tsp water)
Bake in the preheated oven for 18-20 minutes or until golden brown.
Once done remove from the oven and let them cool for 5 mins.
Drizzle with dark chocolate and enjoy