Ingredients
For the Pastry Dough:
2 ½ cups (350 g) all purpose flour, sifted
4 teaspoons cane sugar
1 ¼ teaspoon salt
1 ¼ cups (2 ½ sticks) chilled butter, cubed
½ - ¾ cup ice water
For the Filling & Assembly:
1 jar of your favorite orange and strawberry marmalade
1 large egg, beaten with 1 tablespoon water for egg wash
For the Fresh Mint Icing:
1 cup powder sugar
2 - 4 tablespoons of whole milk
1 sprig of fresh mint leaves, finely chopped
Step by step
To Prepare the Pastry Dough
Begin by sifting the all-purpose flour into a bowl using the KitchenAid® Sift + Scale Attachment.
Place the sifted flour, cane sugar, and salt into the work bowl of your KitchenAid® 13 Cup Food Processor. Pulse 2-3 times to combine the dry ingredients. Add the chilled, cubed butter to the work bowl. Lock the lid and pulse in 1-second increments until the butter is the size of small peas.
With the processor running on low, slowly stream in the ice water and mix until the dough just begins to form a ball. Be careful not to overmix.
Turn the dough out onto a lightly floured surface, form it into a rectangle style disk, divide the dough into two equal halves, and wrap them tightly in plastic wrap. Place the disks in your refrigerator and let the dough chill for at least 30 minutes.
To Bake and Ice the Hand Pies
While the dough is chilling, preheat your oven to 375°F. Line a half sheet tray with parchment paper.
Remove the chilled dough from the refrigerator and place it on a lightly floured surface. Roll out one of the dough disks to a thickness of about ⅛ inch.
Using a ruler and a pastry wheel or knife, cut this first sheet of dough into 6 rectangles, each approximately 3 x 4 inches. These will be the bottom layers. Carefully place these rectangles on the prepared baking sheet.
Roll out the second disk of dough. This sheet should also be rolled to a thickness of about ⅛ inch. From this second sheet, cut 6 more rectangles, but make these slightly larger than the first set, about 3.5 x 4.5 inches. This extra size will help the top layer fit over the filling.
Spoon approximately 1-2 tablespoons of orange marmalade into the center of each of the 6 smaller rectangles on the baking sheet, leaving a ½-inch border around the edges. Swirls in strawberry marmalade onto the orange marmalade.
Chef's Note: you may use a ziplock bag or piping bag to swirl in the strawberry jam.
Brush the border of each rectangle with the prepared egg wash.
Gently place one of the larger dough rectangles on top of each filled rectangle. Use the tines of a fork to crimp and seal the edges.
Brush the tops of the hand pies with the remaining egg wash and cut 2-3 small slits in the top of each to allow steam to escape.
Place the tray on the middle rack of your preheated oven. Bake for 20-25 minutes, or until the pastry is golden brown on the sides.
While the hand pies are baking, prepare the mint-infused milk for the icing. Gently warm the whole milk in a small saucepan over low heat. Add the sprig of fresh mint and let it steep for 10-15 minutes as the milk warms. Do not let it boil.
Remove the saucepan from the heat, discard the mint sprig, and pour the infused milk into a small bowl. Place the bowl in the refrigerator to chill completely.
Remove the hand pies from the oven and transfer to a cooling rack and allow them to cool completely .
Once the tarts are cooled, make the icing. In a medium bowl, place the powdered sugar. Slowly whisk in the chilled, mint-infused milk, a tablespoon at a time, until the consistency is smooth and thick, yet pourable.
Using a spoon, drizzle the fresh mint icing over the completely cooled hand pies.