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Individual Blackberry and Apple pies

Easy Blackberry and Apple Hand Pies

Farmersgirl Kitchen
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. 
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Baking, Dessert
Cuisine British
Servings 6
Calories 519 kcal


  • 100 grams blackberries fresh or frozen
  • 1 medium apple
  • 2 tbsp water
  • 2 tbsp granulated sugar
  • 1 tsp cornflour
  • 500g block puff pastry
  • 1 med egg
  • 1 tbsp demerara sugar or other large crystal sugar


  • 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.  


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.


Calories: 519kcalCarbohydrates: 50gProtein: 7gFat: 33gSaturated Fat: 8gCholesterol: 31mgSodium: 220mgPotassium: 122mgFiber: 3gSugar: 11gVitamin A: 97IUVitamin C: 5mgCalcium: 20mgIron: 2mg
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