spiced apple & blackberry hand pies
 

 

serves 6, prep 30 mins plus chilling, cook 30 mins, easy, v

2 cooking apples, peeled, cored and cut into small pieces
50g golden caster sugar
150g blackberries
1 tbsp cornflour
1 tbsp honey
2 x 320g shortcrust pastry sheets
1 egg, beaten
150g icing sugar
1 tsp cinnamon
1 tbsp white caster sugar custard, to serve (optional)

Put the apples and sugar in a saucepan with 2 tbsp water and cook, covered, for 6 mins or until the apples are soft, stirring once or twice. Tip the mixture into a shallow dish and spread out to cool slightly, then tip in the blackberries and stir. In a separate bowl, mix the cornflour with the honey, then stir it into the fruit mixture.

Unroll the pastry sheets and, using a 10cm round cutter, cut out 12 circles. Spoon the fruit filling onto half of the pastry circles, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and place a plain pastry disc on top to encase the filling, then make a little dent in the top and bottom to form an apple shape. Seal the edges all the way around using the prongs of a fork, then brush with egg. Use the pastry off-cuts to cut out little leaf shapes and stalks, then stick them on with beaten egg. Poke a steam hole in the top with a skewer. Repeat with the remaining pastry and filling. Arrange the pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or up to 24 hrs. Can be frozen unbaked for up to 2 months.

Heat oven to 200C/180C fan/gas 6. Bake the pies for 20 mins, or until the pastry is golden and the filling is bubbling through the hole. If cooking from frozen, bake for an extra 5 mins. Sprinkle with the sugar, then leave to cool for at least 20 mins before serving with custard.

good to know: fibre 1 of 5-a-day

per serving: 692 kcals, fat 34g, saturates 13g, carbs 85g, sugars 43g, fibre 6g, protein 8g, salt 0.6g