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Easy Blackberry and Apple Hand Pies
Crisp puff pastry pies filled with a thick puree of apples and blackberries, eat them warm with cream or cold with a cup of tea or coffee.
Ingredients
- 100 grams blackberries fresh or frozen
- 1 medium apple
- 2 tablespoon water
- 2 tablespoon granulated sugar
- 1 teaspoon cornflour
- 500g block puff pastry
- 1 medium egg
- 1 tablespoon demerara sugar or other large crystal sugar
Instructions
- Peel the apple and cut into 2 cm cubes, place these in a saucepan with the blackberries, granulated sugar and water.
- Heat gently until the sugar is dissolved and the apple is soft.
- Mix the cornflour with just enough cold water to make a thin paste. Add this to the blackberries and apples and heat gently stirring until the compote thickens. Leave to cool.
- Roll out the pastry and cut out 12 circles with a 10 cm plain cutter. Place on a non-stick baking tray or onto baking parchment on a baking tray.
- Separate the egg and brush the edges of half the circles with beaten egg yolk.
- Put about 3 tsp of fruit compote on the pastry circles with the egg yolk edges..
- Cut a cross in the centre of each of the other 6 circles and place over the filling. Press the edges down with a fork to seal.
- Whisk the egg white to break it up, then brush the tops of the hand pies with egg white and sprinkle with demerara sugar.
- Bake at 180C for 30 minutes until the pasty has risen and is golden brown. Serve warm or cold.
Notes
I used cornflour to thicken the compote so it wasn't too wet for the hand pies. If you have a very soft cooking apple that breaks down well, you may not need to thicken the mixture.
Nutrition
Calories: 519kcalCarbohydrates: 50gProtein: 7gFat: 33gSaturated Fat: 8gCholesterol: 31mgSodium: 220mgPotassium: 122mgFiber: 3gSugar: 11gVitamin A: 97IUVitamin C: 5mgCalcium: 20mgIron: 2mg