Plum Hand Pies
Source: Chilean Fresh Fruit Association
These single-serving plum pies fit well into today’s snacking style. They’re portable and handheld, making them easy for customers to tote and enjoy for an afternoon treat. Chef Elliott likes to use a combo of red and black plums.
12 plums, pitted and cut into small chunks
1 cup sugar
1 vanilla bean or 1 tbsp. vanilla extract
2 tbsp. lemon juice
2 tbsp. balsamic vinegar
1 cup water
3 tbsp. cornstarch
6 cups flour
5 1/2 tbsp. cornstarch
3/4 cup sugar
2 tsp. kosher salt
1/2 cup (4 oz.) cold butter, cubed
6 tbsp. cold shortening, cubed
1 teaspoon vinegar
1 1/2 cups cold water
Cinnamon-sugar, for sprinkling
- Prepare Filling: Place 3/4 of the plums in med. saucepan over med. heat. Add sugar, vanilla, lemon juice, and vinegar; cook until fruit softens and mixture is bubbly, 5 to 10 min.
- In small bowl, combine water and cornstarch; whisk together to make a slurry. Add to plum mixture and bring to a boil. Cook 1 to 2 min. until mixture is thickened. Remove from heat and add remaining chopped plums. Let cool completely. (Mixture will keep refrigerated in an airtight container for up to a week.)
- Prepare Pastry: In mixing bowl, combine flour, cornstarch, sugar and salt; mix well. Cut in butter and shortening until mixture is texture of cornmeal. Add vinegar and water; form into a dough (don't overmix). Form dough into discs and chill for 30 min.
- Break dough into small pieces; roll into rounds the size of golf balls. Chill again for at least 30 min.
- Pull dough balls out one at a time; roll out on a lightly floured surface into 1/4-in. thick circles. Spoon plum filling onto center of each. Wet edges of dough with water; fold into a semi-circle and crimp edges to seal. Repeat with remaining dough balls.
- Freeze the assembled pies until firm.
- Heat oil in deep fryer to 350°F. Fry pies 8 to 10 min. until golden. Drain on paper towels; sprinkle with cinnamon sugar.