Spiced ap­ple & black­berry hand pies

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

BBC Good Food - - Comfort -

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

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