This homey treat (pardon the poor photo) was supposed to have a cherry filling, but I couldn’t resist using chocolate and marmalade instead.
It all started with the current issue of Bon Appétit magazine. I’ve read it off and on for many years, but had lapsed lately. However, I subscribed again recently because they inaugurated a monthly column by Melissa Hamilton and Christopher Hirsheimer of Canal House Cooking in Lambertville. And B.A. has a new editor, so why not give it a try again?
I have to say that their July issue really struck the right chord with me, and I clipped away at those recipes like crazy, there were so many that appealed to me. One was this hand pie, easily made with puff pastry, and meant to be a portable sort of dessert for a Fourth of July picnic. I had a sheet of puff pastry in my freezer to use up, and some little quarter-ounce bars of bittersweet chocolae. I had orange (mostly) marmalade that I’d made in late winter when I wrote about citrus for PM Fine Living. Voila! This was so easy, and quick, I can’t wait to try something like it again, but maybe using the new chocolate puff pastry I have. Maybe for that one I will use the cherry filling recipe on the B.A website.
Of course, if you want to make your own pastry crust for hand pies go right ahead, there is a recipe that sounds wonderful at Smitten Kitchen, with a peach-bourbon filling. And NJ Peaches will be here before too long…
NJ SPICE 