Friday, 9 May 2014

Summer Fruits Hand-Pies

So things have been pretty hectic recently.

  Job interviews (I actually got one!) graduations, even more bank holidays – seriously, four in April/May and not another until August? something’s not right. Whilst I’m getting used to the 4 day work weeks, a part of me can’t wait for things to settle down a little so I can get back to some form of routine.

These hand pies are my go to saviour when everything seems to be moving at warp speed and you don’t have a second to think about food. They make a great grab-and-go breakfast, quick lunch, dessert when you have last minute guests, or are wonderful as part of an afternoon tea spread.

You can make the pastry from scratch or you can use ready-made, it’s completely up to you – I have used both and the outcome is just as delicious. If you’re looking for a quick, go to recipe that can be made from the contents of your freezer (once defrosted) then this is the one for you.

To make these summer fruit hand-pies, you will need:

    Shortcrust Pastry: (or store-bought)
    125g plain flour
    pinch of salt
    55g butter, cubed

    200g Fresh or frozen mixed berries (blackberries, raspberries, redcurrants, blackcurrants, blueberries)
    2 tablespoons icing sugar
    1 egg
    1 teaspoon granulated sugar

If using store bought pastry, allow to defrost and skip to step 4.

  1. Add the flour, salt and butter to a large bowl and rub between your fingertips until the ingredients combine and resemble breadcrumbs.
  2. Using a knife, add cold water one tablespoon at a time, using only as much as required to form the dough.
  3. Wrap in cling film and chill for a minimum of 15 minutes.
  4. Preheat oven to 190celcius.
  5. Whilst the pastry dough is chilling, add 200g mixed berries to a large saucepan and allow to cook gently on a low heat. If using fresh berries, you may need to add 1-2 tablespoons cold water, if using frozen there is no need.
  6. As the berries begin to break down and form a sauce stir in icing sugar.
  7. Once at the desired consistency – depending on how large you wish the fruit pieces to be – drain the fruit using a sieve and keep the fruit juice
  8. Set aside and allow to cool.
  9. Lightly dust a work surface with flour and using a rolling pin, roll out the pastry until it is approximately 2-3mm high.
  10. Cut the pastry into squares, roughly double the width that you wish the hand-pies to be. Mine were on the larger size and around 20-25cm.
  11. Spoon the summer fruits into the centre of the pastry and fold the pastry over the top.
  12. Using a sharp knife, round the edges so that the hand pies resemble half-moon shapes
  13. Use a fork to press and seal the edges and the knife to score lines into the top of the pie in order for steam to escape.
  14. Brush the top of the pie with egg and sprinkle with sugar.
  15. Place on a parchment-lined baking sheet and bake in the oven for 25-30 minutes
    (baking times will vary depending on the size, so keep an eye on them after around 20minutes)
  16. Take out of the oven when golden brown and bubbling with fruit juice.

Serve with the extra fruit juice that was held back.

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