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PB&J Mummy Hand Pies

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 15 mins
  • Total Time: 1 hour
  • Yield: 8 1x
  • Category: Dessert
  • Cuisine: American recipes

These spooky mummy hand pies filled with peanut butter and jelly are a perfect bloody little treat for Halloween to prepare together with your kids!

Ingredients

Scale

For the crust:

  • 2 1/2 (10.5 oz / 300g) cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (8.5 oz / 240g) cold unsalted butter, diced
  • 1 Tablespoon sugar
  • 1/4 cup (60 ml) iced water

For the filling:

  • 1/3 cup (2.9 oz / 85g) creamy natural peanut butter
  • 5 Tablespoons (75g) unsalted butter, softened
  • 4 Tablespoons (60g) confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 1/4 cup (65g) seedless jam (raspberry or strawberry) + extra

For brushing:

  • 1 egg white
  • 1 Tablespoon sugar
  • 1 teaspoon ground cinnamon

For decoration:

  • Candy eyes

Instructions

  1. For the crust: in a medium-sized bowl, mix together flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball. Divide the dough in two portions. Flatten a little, and wrap them into two separate cling film. Chill in the refrigerator for about 1 hour.
  2. Meanwhile, prepare the filling: in a bowl using a hand mixer, whip the peanut butter with the softened butter, confectioner’s sugar, vanilla and salt at medium speed, until fluffy, about 3 minutes. Refrigerate for about 45 minutes, until chilled.
  3. Preheat the oven to 375)F (190°C) and line a large baking sheet with parchment paper. Set aside.
  4. In a small bowl, whisk together egg white with water.
  5. To assemble mummies, roll out the first dough onto a floured surface to a large rectangle. Trim edges to get straight edges, then cut into rectangles.*
  6. Roll out the second dough, and cut into 1/2 inch stripes.
  7. Arrange the rectangles, space apart, on prepared baking sheet. Spoon about 1 Tablespoon of the peanut butter filling, leaving rim on all sides uncoated. Spread 1/2 Tablespoon of jam on top of the peanut butter filling. Brush uncoated edges with the egg white mixture.
  8. Top with the stripes to create mummy look, then seal edges with your fingertips. Trim the excess of the stripes. Brush the stripes with the remaining egg white mixture, then sprinkle with sugar and cinnamon.
  9. Bake until golden brown, about 15 minutes, covering with foil after 10 minutes.
  10. Remove from the oven. Both peanut butter and jelly might have run away a little bit during baking. Scrape the excess of jelly over the stripes straight away, then gently add some extra jam when still warm in the cavities to make your mummies look even better. It’s a delicate process, but it will work just fine and you will be able to get the mummy look you desire in the end.
  11. Chill at room temperature, and stick candy eyes.**

Notes

* I made the rectangles 4×3 inches, but you can make them smaller or larger.
** If you don’t have candy eyes, you can replace with mini chocolate chips.

Note that you can also make these mummy hand pies in a savory version, looking like mini pizza. Simply replace the sweet PB&J filling with tomato paste with herbs, salt and pepper, and use sliced black olives for the eyes. I tried, it’s bloody good!

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