What is the concept then? Well its a Elvis Hand Pie to be precise.It is a combination of a mini pie pastry designed as a sand dollar infused with peanut butter,a slice of banana as well as a drizzle of honey in each.These hand pies are baked to perfection along with a description that will make any ones mouth water.
This is a mini pastry that anybody can master with efficient techniques along with beneficial directions to guide you through each step.This recipe has inexpensive ingredients that are staples in almost every ones kitchen,along with minimal preparation needed.It also includes a pastry that is a breeze to form not to mention very flexible to work with in the assembling process.It will acquire practice to create these pies although following the second or third try you will have a flawless mini desserts that will surely impress.
In the end, you will have exceptional hand pies with exquisite golden exteriors along with fluted edges.A wonderful flaky and buttery crust that compliments well to a warm and gooey filling.The center will have a settle hint of peanut butter, along with a strong sweetness and flavor of banana.Then to top it all off it will include a slight sweetness of honey.So altogether we have a flavorful warm filling locked inside a delicious mini pastry.They are best when served warm and I highly recommend this dessert just to experience the wonderful textures and flavors.
Overall, this is a great dessert that is simple and quick to make that I feel has earned a two thumb ups.I even believe The King himself would be very impressed with this unique portrayal of his favorite treat.So be sure to try this recipe for yourself and see what I mean.
Elvis Hand Pies
1 recipe All-Butter Pie Crust6 tsp creamy or crunchy peanut butter
1 egg,lightly beaten
Granulated sugar,for sprinkling
All-Butter Pie Crust
2-3 tbsp ice water
1/2 cup unsalted butter,diced and chilled
1 1/4 cup all purpose flour
1/2 tsp salt
In a large bowl,I combined flour and salt,whisking together.Using a pastry blender,I cut the butter into the flour mixture, until it resembled coarse bread crumbs.Then I worked in one tbsp of the ice water at a time.Using only up to three tbsps.
Then I floured my work surface and turn out the dough.I rolled the dough out to 1/4 inch thickness and transfer it to a floured pan or round pan to chill in the fridge for 30 minutes.
Preheated the oven to 375F.Then lined a cookie sheet with parchment paper.
Using a fluted round cookie cutter about two 1/2 inches, making about 20 circles or more.Making sure to have an even amount and re rolling dough as needed.
Laid out half of the dough circles onto a clean work surface.Placed a heaping of 1/2 tsp peanut butter in the center of each and topped with one slice of banana and a drizzle of honey.
For assembling, I used my finger tips to wipe a little of the beaten egg around the edges of the crust. Then I top it with a second circle, pressing lightly.Then I pressed it with the tines of the fork to seal.The egg helps the pastry stay together.Then I repeated this process with the remaining pies.Once done,I pieced the pies with a fork a few times and placed on the prepared cookie sheet.
Then using my fingers tips,I rubbed a little egg over the top of each of the pies and sprinkled a pinch of sugar.Then baked them for 13-18 minutes, until the bottoms started to turn golden while the pies will be somewhat pale in colour.Keep in longer if you want them more shiny and golden.Cooled on a cookie sheet for at least five minutes before eating.Great warm or cold.Can be kept in an airtight container in the fridge.Best eaten within a couple days.