AMERICAN SINGING LILY
Is it a Chorley cake? Singing Lily? An Eccles Cake? A currant cake? Whatever they are, these traditional mini hand pies are adorable. Based on a recipe from my British Great Grandmother- simply fold extra pie crust around a heaping spoonful of currants and sugar. Perfect for those leftover Thanksgiving and Christmas pie crust scraps!
Servings: 10 hand pies
For the Pie Crust:
- 8 TBSP chilled unsalted butter (This is usually one stick)
- 1 ¼ cups all purpose flour
- 1 TBSP sugar
- ¼ tsp salt
- 3-4 TBSP ice cold water
For the cakes:
- 1 cup dried currants
- 4 TBSP salted butter
- 3 Tablespoons sugar
For the Pie Crust
Preheat oven to 350 degrees.
In a large bowl, sift together the flour, sugar and salt.
Add in the pieces of butter and “cut it in” using either a pastry cutter or 2 knives.
The butter will break down in size, and your mixture will start to resemble coarse meal. Let the butter go down in size, until just under pea size.
Slowly add in the ice cold water, a tablespoon at a time. Stir with a wooden spoon. Eventually start needing by hand, and the flour will form a dough. Try not to overwork it. Bring to a ball and flatten down a bit. You are now ready to go!
This dough makes enough for 1 crust. You do not have to chill it, you can use right away!
For the Mini Hand Pies:
Cut the dough into 6 even sections. Roll out each section and cut into a circle (see method above).
Use the scraps from the first 6 to finish out the last 3 or 4.
Place circles on a greased cookie sheet. Place a handful of currants in the center. Add a few dabs of small slivers of butter onto the currants. Sprinkle with sugar.
Fold as described above.
Brush tops with melted butter or cream, and sprinkle sugar on top.
Bake for about 15 minutes. The bottoms will brown up.
Calories: 197kcal | Carbohydrates: 16g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 180mg | Potassium: 16mg | Sugar: 4g | Vitamin A: 425IU | Calcium: 6mg | Iron: 0.7mg