I still envy those hot, delicious lunches being delivered to the office workers in the film. My lunches are most certainly not anything a coworker would trade me an apple and a banana for a share of. But maybe Saajan would offer me a spoonful in exchange for a baked good?
While the complex dabbawala system is norm in India, on this side of the world, I feel like peanut butter and jelly sandwiches are one of the staples of the American lunch, at least for kids. I'm not sure I actually ever had one for lunch, I'm more of a savory lunch person. But I have had my fair share as afternoon snacks or dessert. So when I was putting these tiny little hand pies together, I decided to go with this traditional flavor combination. They look so cute, and are just the right size for dunking in a mug, whether it's a mug of coffee at the klatch or a mug of cold milk.
PB&J Hand Pies
Makes about a dozen
- Jiffy Pie Crust Mix, plus water*
- About 1/8 cup jam (I mixed grape and blackberry)
- About 1/8 cup creamy peanut butter
- Egg wash or water (for sealing edges)
- Optional: sugar for sprinkling on top
You can, of course, use your favorite recipe for crust from scratch, or buy a refrigerated crust that's already rolled out. This recipe uses the same amount of crust meant to make a double-crusted pie (top and bottom).
- Preheat oven to 350°.
- Prepare pie crust dough as directed. Divide in half and roll out on a floured surface to about 1/8-1/4" inch thickness, a little thinner than a normal pie crust. Using a 2 1/2" cookie cutter, cut out as many circles (or another shape) as possible. Repeat on the other ball of dough. Gently re-roll the scraps and repeat. Remember: you need to have an even number of circles.
- On half of the circles, place 1/2 a teaspoon of peanut butter and 1/2 a teaspoon of jam in the center. Resist the urge to add too much, or it will make a mess when baking.
- For each hand pie, brush an egg wash around the edges and place an un-filled circle on top, pressing to seal. Use a fork to crimp the edges further. Make a small slit on top for hot air to escape while baking.
- Place the hand pies on a parchment-lined cookie sheet. If desired, brush the tops with egg wash and sprinkle with sugar.
- Bake for about 20 minutes, when the crust starts to turn golden at the edges.
- Remove from the oven and allow to cool.
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