Jam and Cinnamon Mummy Hand Pies
Inspired by techniques from King Arthur Baking.
Buttery pastry rectangles are filled with strawberry jam or a brown sugar and cinnamon filling, then wrapped in thin dough strips laid criss-cross like bandages. Candy eyes pressed on while the pies are still warm turn a simple hand pie into a playful mummy for the table.
Always check the labels of the products you use.
Method
- 1
Make the pastry. Whisk the flour, fine salt and sugar together, then cut in the cold butter with a pastry cutter or your fingertips until the biggest pieces are pea-sized. Drizzle in the ice water and mix with a fork until the dough just clumps together. Divide in half, flatten each half into a disc, wrap and chill for at least 1 hour.
- 2
Roll and cut rectangles. Heat the oven to 200 °C (180 °C fan). On a floured surface, roll one disc of dough into a rectangle about 23 x 33 cm and a little under 6 mm thick. Cut four 13 x 5 cm rectangles and move them to a parchment-lined baking sheet. Repeat with the second disc for eight rectangles in total.
- 3
Cut the dough strips. Gather the dough scraps, reroll them about 3 mm thick and use the pastry wheel or pizza cutter to cut thin strips roughly 6 mm wide; set the strips aside.
- 4
Mix the cinnamon filling. In a small bowl, mash the softened butter, brown sugar and cinnamon together with a fork until evenly combined and fragrant.
- 5
Fill the rectangles. Spread the jam over four of the dough rectangles, leaving a 3 mm border bare around the edges. Spread the cinnamon filling over the remaining four rectangles the same way.
- 6
Brush with egg wash. Beat the egg with the water. Use a pastry brush or your finger to brush the egg wash over the bare border of each rectangle.
- 7
Wrap like bandages. Cut the dough strips into pieces 5-10 cm long. Lay them across the filling at crossing angles, pressing each one onto the egg-washed edges to stick. Keep layering strips to build a wrapped, bandage-like look, leaving a gap near the top of each pie for the eyes. Trim away any ragged excess dough.
- 8
Brush and sprinkle. Brush the tops lightly with the melted butter. Sprinkle the cinnamon-filled pies with the cinnamon sugar and the jam-filled pies with the coarse sparkling sugar.
- 9
Bake. Bake for 20-25 minutes, until deep golden brown.
- 10
Add the eyes. Move the pies to a wire rack. While they are still warm, press the candy eyes into the gap left near the top. Let cool slightly before serving.
Storage
Store the pies loosely wrapped at room temperature for up to 2 days, or freeze for longer storage.
Free sugars
24.1 g per serving
48.2 % of the 50 g daily maximum · 96.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- pastry cutter or fingertips
- rolling pin
- bench scraper
- pastry wheel or pizza cutter
- baking sheet lined with parchment
- pastry brush
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 493 kcal |
| Protein | 5 g |
| Carbohydrate | 57.5 g |
| of which sugars | 24.3 g |
| of which free sugars | 24.1 g |
| Fat | 27.4 g |
| of which saturates | 16.7 g |
| Fibre | 1.4 g |
| Salt | 0.78 g |
Protein per 100 kcal
1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
