There isn’t any other way to describe these Strawberry Mummipies as the perfect Halloween snack. They’re not mummified … they are mummipied!
Ingredients
for the pastry
2 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water
for filling, assembly and decoration
1/2 cup strawberry jam
1 large egg mixed with 1 tablespoon water
melted butter, for brushing
coarse sparkling sugar or cinnamon sugar, for sprinkling on top
sugar eyes
Directions
Blend flour, sugar and salt in processor. Add butter and shortening and pulse in until it turns until mixture resembles coarse meal. Add 6 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather into ball, then flatten into a disk. Wrap in plastic and chill 2 hours.
Preheat the oven to 400F.
Roll out the prepared dough to about 1/4″ thick. With a knife or pizza wheel, cut out eight 5″ x 2″ rectangles (you might have to roll out twice). The remaining dough will be used for the wrappings, so do not discard. Transfer the rectangles to a baking sheet lined with parchment paper or silpat. With the remaining dough, roll out to approximately 1/8″ thick. Cut thin strips about 1/4″ wide; no need to be too particular about the exact size, but the strips should be between 2″ and 4″ inches long. Set the strips of dough aside.
Scoop about 2 tablespoons of jam onto the center the dough rectangles. Spread the jam out, leaving about a 1/8″ border around the edges. Use a pastry brush or your finger to brush the egg wash (egg and water mixture) on the bare edges of the dough. Lay the pieces across the filling at different angles, pressing them onto the egg-washed edges to adhere. Continue arranging and layering the pieces to create a mummy-like look. Be sure to leave a space near the top for the eyes, which will be added after baking. Trim away any excess dough from the edges. Lightly brush the tops of the wrapped mummies with melted butter. Sprinkle mummipies with sparkling sugar.
Bake the mummy hand pies for 20 to 25 minutes, or until golden brown. Remove from the oven and place the baking sheet on a rack for the mummipies to cool. While the filling is still warm, add the sugar eyes. Serve and enjoy.
