Michael Wake from Whole Foods makes a hand pie that's a play on the popular Jewish pastry.
The hand pies are a featured item on the Whole Foods Market Test Kitchen's new traDISH concept which is inspired by holiday dishes from around the world. It's open daily from 11 a.m. to 6 p.m. at the Whole Foods flagship downtown.
The menu is available until December 18 (it will be closed the week of Thanksgiving 11/21-27). 2% of total sales from traDISH will benefit Austin Empty Bowl Project. Learn more here.
The recipe is as follows:
⅓ cup Orange Juice
½ cup Dried Currants
1 cup Chopped Walnuts
pinch of Ground Cardamom
¼ cup Apricot Jam
2 tablespoons Sugar
¼ teaspoon Ground Cinnamon
1 Large Egg Yolk
1 teaspoon Water
pinch of Kosher Salt
-Bring the orange juice to a simmer over medium heat in a small saucepan.
-Add the currants and cook until the juice is almost evaporated. Reduce the heat to low and add walnuts.
-Remove pan from heat; add cardamom and apricot jam.
-In a small bowl, combine sugar and cinnamon.
-Roll (purchased) puff pastry dough out to 1/8" thickness and use circular pastry cutter to make desired size.
-Assemble hand pies by stuffing each with the filling. Use egg yolk to seal it with a brush. Crimp the edges with a fork.
-Brush the hand pies with the egg wash (yolk, water, salt combined) and sprinkle with cinnamon sugar mix.
-Chill for one hour.
-Bake at 350⁰ until golden brown or fry in canola oil until golden brown.
-Roll in cinnamon-sugar mixture, serve and enjoy!