When I first moved to New York, I loved to go food shopping. This was fortunate, as the grocery stores in my neighborhood were so small that any recipe I wanted to make typically required me to stop at no fewer than three shops before I would find all the ingredients.
These days, I happen to live within blocks of two quite large (by NYC standards) grocery stores, but to be honest, I do most of my food shopping online with Fresh Direct and have it delivered. (How six years can change a person!) So, when I’m in the mood to try a new recipe on a rainy afternoon, I’m especially happy if I can come up with something for which I already have all the ingredients. This is one such recipe.
I’m not sure if these delicious little treats should be called poptarts or mini pies. Either way, they’re really easy to whip up and can be filled with any of your favorite jams or pie fillings. Two things to note: 1) focus on getting the pie crust right, since that’s what really takes center stage here and 2) don’t put in too much filling; make sure you can still seal the edges so you don’t end up with lots of filling leaking out.
- 1 batch of your favorite pie crust, chilled (use my favorite pie crust, found here, and add an extra 1/2 tsp of sugar)
- 1 egg yolk
- a splash of milk
- raspberry jam or other jam/pie filling of your choice
- sanding sugar or turbinado sugar, optional
- Preheat the oven to 375F.
- Roll out your dough to 1/8 inch thickness between two lightly floured pieces of plastic wrap (I go into more detail about how to do this in step 5 of this post). Remove the top layer of plastic wrap.
- Using a small heart-shaped cookie cutter (or another size/shape of your choice), cut out as many hearts as you can and place them onto a parchment-lined baking sheet. Reroll and recut the leftover dough.
- Place the cookie sheet in the freezer for 5-10 minutes. In the meantime, in a small bowl gently mix the egg yolk with the splash of milk to make an egg wash.
- Remove the cookie sheet from the freezer and lightly brush the egg wash over half of the hearts. Place a small amount of filling into the center of each of the egg-washed hearts, then place another (non-egg-washed) heart over it and press with your fingers to seal the edges.
- Use the tines of a fork to create a decorative pattern around the edges of the hearts. Brush each one with more egg wash, then sprinkle with sanding sugar or turbinado sugar.
- Place the baking sheet back in the freezer for another 5-10 minutes.
- Remove the baking sheet from the freezer and bake for 15-20 minutes, until the hearts begin to turn golden brown.
- Remove to a wire rack and cool completely.