Orange Marmalade Hand Pies with Dark Chocolate Drizzle

Name: Orange Marmalade Hand Pies with Dark Chocolate Drizzle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Cuisine: American
Ingredients: 2 cups bread flour; 1 cup unsalted butter chilled; 1 tsp. Kosher salt; ¼ cup water chilled; 4 medium oranges; 1 lemon; 6 cups water; 6 cups granulated sugar; 4 oz. semi-sweet chocolate chopped; ½ cup heavy cream; 2 Tbsp. unsalted butter chilled and cut into pieces; Flaky finishing salt

Wednesday, April 5, 2023

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Orange and chocolate are a natural pairing. Since citrus is hitting its peak right now, it seems fitting to share these hand pies, just in time for Easter. The citrus from the marmalade adds a cleansing of the palate after all of the heaviness from ham and potatoes.

Ingredients

Crust

2 cups bread flour

1 cup unsalted butter, chilled

1 tsp. Kosher salt

¼ cup water, chilled

Orange Marmalade Filling

4 medium oranges

1 lemon

6 cups water

6 cups granulated sugar

Chocolate Ganache

4 oz. semi-sweet chocolate, chopped

½ cup heavy cream

2 Tbsp. unsalted butter, chilled and cut into pieces

Flaky finishing salt

Instructions

Crust

Cube the butter into ¼" cubes.

In a mixing bowl, place the paddle, flour, salt and cubed salt and chilled in the freezer for 15 - 20 minutes.

Remove the mixing bowl in the freezer and blend the ingredients on low until the butter has incorporated into the flour to make crumbs. Think the consistance of sand.

Add the chilled water and continue to mix until the dough has formed a smooth ball. You will think this is not enough water. Be patient, the ball will form.

Once the ball has form, remove the dough from the mixing bowl and form into a disc about a 1" thick.

Wrap the dough in plastic wrap and chilled for at least 4 hours.

Filling

Remove the ends of the oranges and discard. Using a mandoline, slice the oranges into 1/8" slices. Then quarter the slices and place in a large pot.

Zest and juice the lemon as well into the pot with the oranges along with water.

Bring to a boil. Then reduce the heat to a simmer and allow the fruit to cook for another 40 minutes, stirring frequently.

Place a small plate in the freezer.

Add the sugar to the orange mixture and stir until the sugar dissolves and the mixtures reaches 220°.

Test the readiness of the marmalade by placing a teaspoon on the mixture on the plate and allow to sit for 30 seconds. If it forms a jelly like texture as you tilt the plate then you filling is ready.

Remove the mixture for the heat and allow to cool.

Chocolate Drizzle

Create a double boiler by placing a medium bowl over a saucepan with simmering water. Make sure the bowl is not touching the water.

Add the chocolate, heavy cream and butter to the bowl. Stir with a rubber spatula until ganache is smooth, about 5 minutes.

Assemby

Pre-heat the oven to 400°. Remove the tart crust from the refrigerator and roll out to ⅛".

Using a 4" biscuit cutter, cut out as many rounds as you can.

With each round, place around a teaspoon of the filling on one side of the round. Using your finger, brush water all around the edge then fold the handpie in half. Using a fork to crimp the rounded edge for extra sealing.

Use a toothpick to vent holes in each handpie. Place the handpies in the refrigerator for a few minutes to allow to cool.

Remove the handpies from the refrigerator and brush with egg wash and sprinkled with raw sugar.

Bake for 10 - 15 minutes until golden brown. While the handpies bake would be the perfect time to make the chocolate drizzle.

Remove the handpies from the oven and allow to cool. Drizzle with chocolate.