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local plum hand pies

plum hand pies - easy to makeSeptember signals the slow end of a glorious summer but with it comes the bounty of the harvest.  Stone fruits in Nova Scotia are in full swing now and I CANNOT get enough of peaches and plums!  I recently purchased a bag of plums from Noggins Corner Farm Market and wanted to make hand pies out of them.  Plum hand pies are a cinch to make.  I was nostalgically reminiscing about a time when my kids were still in school and how I would try to make their lunches interesting.  When you consider how many that is over the course of a school lifetime, it’s easy to see why parents dread the thought.  I am also reminded of a time when I would barter some of my lunch food with other friends/students or how my youngest sibling would hide her lunch behind the furnace before heading off to school.  I’m sure you have your fair share of stories to tell, too.

These hand pies are small enough to fit in the palm of a youngster’s hand or for an adult wanting a snack to settle a sweet craving.

makes 12 to 14
1 pkg. frozen puff pastry (thawed in refrigerator)
plums (washed and cut in half, pit removed)
2 tablespoons butter
2 tablespoons white sugar
splash of rum (can also use water)
cinnamon or cardamom
1 egg (for egg wash)

Preheat oven to 400f (200c).  If plums are large, cut into quarters.  In a frying pan over medium heat melt butter.  Add plums, sugar, a splash of rum or water and a sprinkling of cinnamon or cardamom.  Simmer 5 to 7 minutes or until fruit becomes soft.  Don’t worry if there are chunks of fruit.  Adjust according to taste by adding more sugar or cinnamon.  Remove from heat and allow to cool to room temperature.

plum collageWhile plums are cooling down, lay out puff pastry. Using a 4-inch circle cookie cutter, cut out 12 to 14 circles.  Place these circles on a parchment-lined baking tray.  When all cut out, place tray in refrigerator for 10 minutes.  Remove from fridge and add a teaspoon of the plum filling in the center.  Fold over pastry and crimp edges using a fork or your fingers.  When all pastry circles have been filled and crimped, place back in the fridge for another 10 minutes.

Remove from fridge and brush egg wash on tops of puff pastry.  Sprinkle tops with white sugar and place in oven.  Bake 20 minutes or until golden brown and puffy.  Serve with homemade caramel sauce for a touch of sweetness (optional).  These hand pies are best eaten the day they are cooked but will be fine the next day if stored in an air-tight container.

plum hand piesThe Culinary Chase’s Note:  Puff pastry needs to remain cool in order to attain optimum puffiness when baking.  This recipe is very forgiving so use whatever fruit your family likes. Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!


The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.


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