Halloween Ghost Hand Pies
A pastry perfect for Halloween! A recipe made with a simple handmade crust, filled with raspberry jam and an easy dipped glaze.
Servings 8 pies
Ingredients
FOR PASTRY DOUGH
- 2 Cups All Purpose Flour
- ▢1/4 tsp Kosher Salt
- ▢1 TBSP Granulated Sugar
- ▢12 TBSP Butter Cold and Diced
- ▢1/2 Cup Ice Cold Water
FOR FILLING
- 1 Cup Raspberry Jam
FOR GLAZE
- 2 Cups Powdered Sugar
- 2 TBSP Butter Melted
- 1 TBSP Corn Syrup
- 2 TBSP Milk If Needed
- Mini Chocolate Chips
Instructions
FOR PASTRY
- Combine flour, sugar and salt in a food processor.
- Pulse for 10 seconds to combine.
- Add in 12 tablespoons of butter and pulse for another 30 seconds until butter is in small bits the size of a pea.
- With the food processor on, slowly drizzle in cold water.
- Mix until the dough comes together in a ball.
- Lightly roll out the dough between to pieces of parchment paper then wrap tightly in plastic wrap.
- Chill flat in the refrigerator for 1 hour up to 24 hours.
- When ready to bake, remove from the fridge and let it sit on the counter for 5 minutes.
- Roll dough out on a lightly floured surface into a rectangle 1/2 inch thick.
- Use homemade template to cut out 12 ghost shapes. You may need to reroll out the dough.
- Place 6 shapes onto a parchment lined baking sheet.
- Spoon about 1-2 tablespoons of jam into the center of the shape, keeping away from the edges.
- Top with a second dough shape and press down the edges with a fork to seal.
- Brush with egg wash and chill until oven is fully preheated.
- Preheat oven to 400 degrees.
- Bake for 25-30 minutes or lightly golden brown.
- Cool completely before glazing.
FOR GLAZE
- In a medium bowl whisk together powdered sugar and melted butter until smooth.
- Stir in corn syrup and milk if needed to thin out a little bit.
- Dip the top of the ghost into the glaze and let the excess drip off.
- Turn completely over and place back onto the baking sheet.
- Immediately top with two mini chocolate chip eyes.
- Let the glaze harden for 20 minutes before serving.