11.1.18 – Happy November!
Fun fact: I love Hot Pockets. If you personally know me, this is nothing new, but if you don’t….well there it is. And I don’t discriminate. I love any filling inside a flaky or crunchy dough, sweet or savory. Whether it’s called an empanada or pierogi, a dumpling or a handpie, put that tiny envelope of goodness into my face. Way back in the day, I actually made homemade Hot Pockets on this blog, as well as a few sweeter companions. When I received the Bake from Scratch magazine in the mail (a lovely surprise gift from my mother-in-law) and was leafing through, I saw these guys. It was time to make another pocket of perfection. I give you, Fig and Blackberry Handpies.
Magazines are still lining the checkout aisles of grocery stores, and yet, I hardly ever see anyone reading them. I’d forgotten how fun it is to just read a magazine, isn’t that silly?? It’s the reason I resist reading books on a tablet, it’s just not the same. Being able to sit down and read these recipes and articles in my hand as opposed to a screen has really been a treat. I curled up with some coffee and soft clothes, and put on a record for a dessert soundtrack. It was heavenly. I have definitely earmarkered a ton of recipes from this issue (there’s a whole feature on Concord Grapes, swoon!!), but I started with this one by changing up their version with a bit of inspiration from what I had in my own fridge.
The dough for this handpie uses shortening and butter, and it is perfect. I kept the figs from the original, but replaced the rest with blackberries and a little port. This makes a perfect autumn or winter dessert. Especially if they’re still warm!!! If you can’t find fresh figs, I’d recommend using 1- 1 1/2 cups fig preserves (found in most grocery stores or around the cheese section of fancy grocery stores) and upping the amount of blackberries. I gave these away to a few friends and they decided our friendship could continue based on how good these were. Hot take: keep your friends by bribing them with baked goods.
Scope out the last of the figs for the season and enjoy!
Fig and Blackberry Handpies
Ingredients
For the Dough
- 3 1/2 cups flour
- 1 Tbsp sugar
- 1 1/4 tsp salt
- 1 cup unsalted butter, cold and cubed
- 1/4 cup all vegetable shortening, cold and sliced
- 1 egg
- 1/3 cup ice cold water + 1-3 tbsp extra ice cold water, if needed
For the Filling
- 1/2 cup sugar
- 1 1/2 Tbsp cornstarch
- 2 cups fresh figs, chopped
- 1 cup blackberries
- 3 Tbsp fresh OJ
- 1 Tbsp port
- 1 tsp vanilla
Additionally
- 1 egg, lightly beaten for wash
- sugar for sprinkling
Instructions
For the Dough
- In a large bowl, whisk together the flour, sugar and salt
- With a pastry cutter, cut in butter, half a cup at a time until coarse crumbs form
- Repeat with shortening
- Whisk together egg and 1/3 cup ice cold water and gradually pour into dry mix and stir with a fork, allowing dough to come together
- If dough is still too shaggy, add in 1 tbsp of water at a time until it begins to come together, this can vary depending on the temperature of your kitchen
- Once combined, dump out on lightly floured surface and divide into 12 equal portions (I used a kitchen scale and each was about 77 grams)
- Roll each portion into a ball and lightly press into a disc with your hand, flouring our hand a bit so dough will not stick
- Use a floured rolling pin, smoothly roll out into a six inch circle
- Stack circles, separating with parchment paper in between each and wrap in plastic wrap, chill each for at least two hours, but up to overnight
For the Filling
- In a medium saucepan, whisk together sugar and cornstarch
- Then add in figs, blackberries, OJ, and port, stir to combine
- Over medium heat, stir until it comes to a boil and thickens, about 5 or so minutes
- Remove from heat and stir in vanilla
- Allow to cool completely
To Assemble
- On a lightly floured surface, place each circle, brush the edges with egg wash and spoon about 2 Tbsp of filling into the center
- Fold over lightly press down to seal handpie
- Trim excess boarder and press along the edge with a fork to fully seal
- Place all handpies on two parchment paper lined baking sheets, brush with remaining egg wash and sprinkle with sugar
- Freeze for 20 minutes
- Preheat oven to 425
- Bake for 22-25 minutes until crust turns golden brown
- Enjoy warm or room temperature
P.S.
*The recipe produced a LOT of filling, I had enough left over for at least 4 more handpies. Use left over filling for small tarts, mini pies, or making another half portion of this crust!
Adapted from Bake from Scratch
