Holiday Gingerbread and Molasses Hand Pies with Clove

Steps

1. 1

   Make the pastry dough

   • In a large bowl, whisk together flour and salt.
   • Add cold butter cubes and use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized butter pieces remaining—this creates the flaky texture.
   • Sprinkle ice water over the mixture 1 tablespoon at a time, tossing gently with a fork after each addition, until the dough just comes together.
   • Shape into a disk, wrap in plastic wrap, and refrigerate for at least 45 minutes (or up to 2 hours).

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   Ready when: Dough holds together when squeezed, visible butter pieces remain

   Tip: Don't overwork the dough or the pastry will be tough. Keep everything cold, and work quickly.

2. 2

   Prepare the spiced filling

   • In a medium saucepan, combine molasses, brown sugar, ground ginger, ground clove, cinnamon, and nutmeg.
   • Stir over medium heat for 1–2 minutes until the sugar begins to dissolve and the spices bloom slightly.
   • Remove from heat and let cool for 2 minutes.
   • Whisk the egg yolks in a small bowl, then slowly drizzle them into the warm molasses mixture while whisking constantly to temper them (prevent scrambling).
   • Stir in vanilla extract.
   • Sprinkle cornstarch over the mixture and whisk until fully incorporated and no lumps remain.
   • Set aside to cool to room temperature, about 10 minutes.

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   Ready when: Filling is smooth, thickened slightly, and cooled to room temperature

   Tip: Whisk the egg yolks in slowly—if you pour them too quickly into hot liquid, they'll scramble. The cornstarch thickens the filling so it doesn't leak during baking.

3. 3

   Roll and cut the dough

   • On a lightly floured work surface, roll the chilled dough to ⅛-inch thickness.
   • Using a 3-inch round cookie cutter or drinking glass, cut 24 circles (you'll have 12 pies, each with a top and bottom).
   • Place 12 circles on a parchment-lined baking sheet, spacing them 2 inches apart.
   • If the dough becomes warm and difficult to work with, refrigerate it for 5 minutes and continue.

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   Ready when: 24 even, neat circles cut from dough

   Tip: Cut the circles straight down without twisting—twisting seals the edges and prevents rise. Keep dough scraps for another use; don't re-roll them as they'll be tough.

4. 4

   Fill and seal the pies

   • Spoon 1 tablespoon (15 ml) of filling onto the center of each bottom pastry circle, leaving a ½-inch border around the edge.
   • Brush the border with egg wash using a pastry brush.
   • Place a top pastry circle over each filled bottom, pressing gently around the edges to seal.
   • Use a fork to crimp the edges decoratively and ensure a tight seal.
   • Prick the top of each pie twice with the fork to allow steam to escape.
   • Brush the tops with remaining egg wash and sprinkle with coarse sugar if desired.

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   Ready when: All pies sealed and crimped evenly, tops brushed with egg wash

   Tip: Don't overfill—too much filling will leak out. Press the edges firmly so they don't pop open during baking.

5. 5

   Bake the hand piesOven 375°F / 190°C

   • Bake on the middle rack of a preheated 375°F (190°C) oven for 22–26 minutes, until the pastry is golden brown and firm to the touch.
   • The filling should not leak, though a tiny amount of caramelized filling at the edges is acceptable.
   • Rotate the baking sheet halfway through baking for even browning if your oven has hot spots.

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   Ready when: Pastry is golden brown, edges are firm, and pies sound hollow when gently tapped

   Tip: If the pastry edges brown too quickly, tent with foil for the last 5 minutes. Don't open the oven door in the first 15 minutes or the pastry may collapse.

6. 6

   Cool before serving

   • Transfer the baking sheet to a wire cooling rack and let the hand pies rest for 10 minutes at room temperature.
   • This allows the filling to set so it won't be dangerously hot and runny when bitten into.
   • Serve warm or at room temperature.

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   Ready when: Pies are warm to the touch but not steaming; filling has thickened

   Tip: Resist the urge to bite into them immediately—the filling is extremely hot and will burn your mouth.