Mini Summer Berry Hand Pies with Orange Mascarpone
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.