Mini Sum­mer Berry Hand Pies with Or­ange Mas­car­pone

Super Food Ideas - - IN THIS ISSUE -

MAKES 32 PREP 40 MIN­UTES (PLUS RE­FRIG­ER­A­TION AND COOL­ING) COOK 30 MIN­UTES

125g straw­ber­ries, hulled, chopped 70g rasp­ber­ries 2 ta­ble­spoons caster sugar 1 cin­na­mon stick 1 tea­spoon le­mon juice 1 tea­spoon vanilla bean paste 2 tea­spoons corn­flour 70g blue­ber­ries 4 sheets frozen short­crust pas­try, par­tially thawed 1 egg, lightly beaten 2 tea­spoons de­mer­ara sugar Or­ange Mas­car­pone Dip 250g mas­car­pone 2 tea­spoons finely grated or­ange rind 1 ta­ble­spoon or­ange juice 1 Place straw­ber­ries, rasp­ber­ries, caster sugar, cin­na­mon stick, le­mon juice and vanilla in a medium saucepan over medium heat. Cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til berries re­lease their juices. Blend corn­flour and 2 tea­spoons wa­ter to­gether in a small bowl. Add corn­flour mix­ture to berry mix­ture. Cook, stir­ring, for 1 minute or un­til mix­ture bub­bles and thick­ens. Stir in blue­ber­ries. Trans­fer to a bowl. Cover sur­face with plas­tic wrap. Cool com­pletely. 2 Mean­while, make Or­ange Mas­car­pone Dip Com­bine mas­car­pone, or­ange rind and juice in a medium bowl. Cover. Re­frig­er­ate un­til re­quired. 3 Pre­heat oven to 200°C/180°C fan-forced. Line 2 large bak­ing trays with bak­ing pa­per. 4 Cut each pas­try sheet into 16 squares. Place half the pas­try squares on a flat sur­face. Spoon 1 tea­spoon of berry mix­ture onto the cen­tre of each square. Brush edges with a lit­tle egg. Top with re­main­ing pas­try squares. Us­ing a fork, press edges to­gether to seal. Place on pre­pared trays. Brush with re­main­ing egg. Sprin­kle with de­mer­ara sugar. Us­ing a small sharp knife, cut a cross in the top of each pie. Re­frig­er­ate for 20 min­utes. 5 Bake for 20 min­utes or un­til pas­try is golden. Cool on trays for 5 min­utes. Serve pies with or­ange mas­car­pone dip. NU­TRI­TION: (per pie) 612kj; 9.3g fat; 5.1g sat fat; 2g pro­tein; 13.5g carbs; 0.8g fi­bre; 24mg chol; 110mg sodium.

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