Critical Role’s Cookbook: Scanlan’s Hand Pies Recipe | Early Access of Exquisite Exandria
An early access sneak peek of the full recipe of Scanlan's Hand Pies from Exquisite Exandria: The Official Cookbook of Critical Role!
Servings 9 hand pies
Cost 15 gold
Equipment
- Blender
- Fine Mesh Strainer we did just fine without it though
- Baking sheet
- parchment paper
- Saucepan
Ingredients
Pie Dough
- 3 cups / 420g all-purpose flour plus more for dusting
- ¼ cup / 50g granulated sugar
- 1 teaspoon kosher salt
- 1 cup 2 sticks / 220g cold unsalted butter, cut into ½-inch cubes
- ¼ cup / 60ml ice water plus more as needed
- 1 large egg
Blackberry filling
- 2 teaspoons cornstarch
- 1 tablespoon cold water
- 12 ounces / 340g blackberries about 3 cups
- ¾ cup / 150g granulated sugar
- 3 tablespoons lemon juice from about 1 large lemon
- 1 tablespoon lemon zest irom about 1 large lemon
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
Blackberry Glaze
- 3 ounces / 85g blackberries about ¾ cup
- 2 tablespoons water plus more as needed
- 2 cups / 240g confectioners' sugar plus more as needed
- Purple sprinkles for garnish (optional)
Instructions
To make the pie dough:
- Lightly flour a work surface. In a large bowl, combine the flour, granulated sugar, and salt. Add the butter and use your fingertips or a pastry cutter to pinch the cubes into the flour until the butter is roughly the size of peas and no large chunks remain. Add the ice water and mix just until the dough stars to come together. The dough should hold together when squeezed. If the dough is too dry, add additional ice water, 1 teaspoon at a time, until it comes together.
- Turn out the dough onto the floured surface. Cut the dough in half and form each half into a disk. Wrap both halves in plastic wrap and chill for at least 1 hour and up to 3 days.
To make the blackberry filling:
- In a small bowl, combine the cornstarch and cold water and stir until dissolved. Set aside.
- In a large saucepan, combine the blackberries, granulated sugar, lemon juice and zest, vanilla, and salt. Cook over medium heat, stirring often and occasionally smashing the berries, until the berries are completely broken down and the mixture thickens into a syrup-like consistency, 15 to 18 minutes. Stir in the cornstarch mixture and continue cooking until the mixture thickens into a jam-like consistency that coats the back of the spoon, 1 to 2 minutes.
- Remove from the heat and let cool at room temperature for at least 20 minutes.
- Line a baking sheet with parchment paper or a nonstick baking mat. Crack the egg into a small bowl and whisk until no streaks of yolk remain.
- Unwrap one disk of dough and set it on the floured surface.
- Dust the top of the dough with flour and roll out into a 9 by 12-inch / 23 by 30cm rectangle about ¼ inch thick.
- Trim the edges so they are straight and cut the rectangle into a 3 by 3 grid to make nine rectangles that are roughly 3 by 4 inches / 7.5 by 10cm. Transfer the rectangles onto the prepared baking sheet, spacing them at least 1 inch / 2.5cm apart. Spread 2 tablespoons of the filling in the center of each rectangle, leaving a ½-inch border around the edge. Repeat the rolling and cutting process with the second disk of dough to make 9 more rectangles.
- Brush the outside borders of the filled rectangles with the egg wash (reserve the remaining egg wash) and place the unfilled rectangles on top. Crimp the edges together with a fork and prick the tops a few times. Transfer the pan to the freezer and freeze for 30 minutes.
- Position a rack in the middle of the oven and preheat to
- 375°F / 190°C. Brush the pies with the remaining egg wash. Bake, rotating the pan halfway through baking, until light golden brown, 28 to 32 minutes. Remove from the oven and let cool completely on the baking sheet.
While the hand pies are cooling, make the blackberry glaze:
- Place the blackberries and water in a blender and blend until smooth. Strain the mixture through a fine-mesh strainer into a medium bowl and discard the pulp and seeds.
- Add the confectioners' sugar and whisk until completely dissolved. The glaze should be thick but pourable. If too thin, whisk in an additional tablespoon of confectioners' sugar. If too thick, whisk in an additional teaspoon of water.
- Glaze the top of each hand pie with the glaze and sprinkle the tops with the sprinkles, if using. Let set for at least 30 minutes before serving.
Notes
These came out absolutely delicious! They tasted like if Pop Tarts were gourment and we loved them both freshly made as well as for breakfasts for the next few days. The filling and icing was sweet and very fruity and crust was wonderfully buttery. If you'd like to pre-order Exquisite Exandria: The Official Cookbook of Critical Role and support the inn at the same time, consider using our Amazon Affiliate link!