Bourbon Date Hand Pies

Pastry pockets filled with sweet Medjool dates in a rich bourbon sauce with crème anglaise.

Featuring Custom Culinary® Gold Label Kentucky Bourbon Sauce and Crème Anglaise

Allergens: Eggs, Milk, Wheat, Soy

Made with:

9669 - Custom Culinary Gold Label Creme Anglaise Sauce 9651 - Custom Culinary Gold Label Kentucky-Style Bourbon Sauce

What You'll Need

Amount	Ingredient
	For the Date Paste:
1.5 cups	pitted dates (about 10-12 dates), chopped
2 Tbsps	Custom Culinary Kentucky Bourbon Sauce (optional, for depth of flavor)
1 Tbsp	water (or as needed for desired consistency)
½ tsp	ground cinnamon
¼ tsp	ground ginger
	Pinch of salt
	*For the Pie Crust:*
1 package	refrigerated pie dough (or homemade pie crust)
2 Tbsps	Custom Culinary Crème Anglaise (for brushing)
1	egg (for egg wash)
1 Tbsp	water (for egg wash)
	*For Packaging:*
	Mini 3x3 pizza boxes (perfect for holding 2-3 mini pies each)

PREPARATION

Prepare the Date Paste:

Soak the Dates: If the dates are dry, soak them in warm water for 10 minutes, then drain. If they are soft, skip this step.
Cook the Date Mixture: In a medium saucepan, combine the chopped dates, Custom Culinary Kentucky Bourbon Sauce, cinnamon, ginger, and a pinch of salt. Add 1 tablespoon of water and cook over low heat for 5-8 minutes, stirring occasionally, until the dates soften and begin to break down into a paste. Use a spoon or potato masher to mash the mixture into a smooth paste. Add more water if needed to achieve a spreadable consistency. Let it cool to room temperature.

Prepare the Pie Crust:

Roll Out the Pie Dough: On a lightly floured surface, roll out the pie dough to about 1/8-inch thickness.
Cut Mini Rounds: Using a 2.75-inch round cutter or a sharp knife, cut out circles from the dough to make small round hand pies. Since the pies will be mini, aim for a neat, uniform cut to keep them perfectly round.
Brush with Crème Anglaise: Using a pastry brush, lightly brush Custom Culinary Crème Anglaise on one side of each dough round (the side that will face the filling). This will infuse the crust with a creamy flavor and create a nice richness.

Fill and Seal the Mini Pies:

Fill the Hand Pies: Place about 1 tablespoon of the cooled date paste in the center of each dough circle. Be cautious not to overfill, as it may spill out when sealing.
Seal the Pies: Fold each dough circle over to form a half-moon shape or keep them fully sealed to maintain a round shape. Press the edges firmly with a fork to seal them completely. For round pies, you may want to gently press around the edges to make sure they retain their shape during baking.
Egg Wash: In a small bowl, whisk together 1 egg and 1 tablespoon of water. Brush the top of each mini hand pie with the egg wash to ensure they turn golden and crispy during baking.

Bake the Mini Hand Pies:

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Bake: Place the mini hand pies on the prepared baking sheet, ensuring they have enough space between them. Bake for about 15-18 minutes, or until the hand pies are golden brown and the crust is crisp.
Cool: Once baked, remove the hand pies from the oven and allow them to cool slightly before packaging them into the mini pizza boxes.