Spiced apple & blackberry hand pies

We took what we loved about little rectangular pies and made them look prettier.

SERVES 6 PREP 30 mins plus chilling COOK 30 mins EASY V G

2 cooking apples, peeled, cored and cut into small pieces

50g golden caster sugar 150g blackberries

1 tbsp cornflour

1 tbsp honey

2 x 320g shortcrust pastry sheets

1 egg, beaten

150g icing sugar

1 tsp cinnamon

1 tbsp white caster sugar custard, to serve (optional)

1 Put the apples and sugar in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip the mixture into a shallow dish and spread out to cool slightly, then tip in the blackberries and stir. In a separate bowl, mix the cornflour with the honey, then stir it into the fruit mixture. 2 Unroll the pastry sheets and, using a 10cm round cutter, cut out 12 circles. Spoon the fruit filling onto half of the pastry circles, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and place a plain pastry disc on top to encase the filling, then make a little dent in the top and bottom to form an apple shape. Seal the edges all the way around using the prongs of a ork, then brush with egg. Use the pastry off-cuts to cut out little leaf shapes and stalks, then stick them on with beaten egg. Poke a steam hole in the top with a skewer. Repeat with the remaining pastry and filling. Arrange the pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or up to 24 hrs. Can be frozen unbaked for up to 2 months.

3 Heat oven to 200C/180C fan/gas 6. Bake the pies for 20 mins, or until the pastry is golden and the filling is bubbling through the hole. If cooking from frozen, bake for an extra 5 mins. Sprinkle with the sugar, then leave to cool for at least 20 mins before serving with custard.

GOOD TO KNOW fibre • 1 of 5-a-day

PER SERVING 692 kcals • fat 34g • saturates 13g • carbs 85g • sugars 43g • fibre 6g • protein 8g • salt 0.6g