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Blackberry & apple hand pies
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180g unsalted butter, chilled and cubed
300g plain flour, plus extra for dusting
2 tbsp Tate & Lyle Caster Sugar, plus 1 tbsp to sprinkle
1 British Blacktail Medium Free Range Egg, beaten
For the filling
2 eating apples, peeled, cored and cut into 1cm cubes
40g Tate & Lyle Preserving Sugar
1. To make the pastry, rub the cubed butter into the flour until it resembles breadcrumbs (alternatively pulse in a food processor). Stir through the 2 tbsp sugar, then add 4 tbsp chilled water and use a knife to combine. Add an extra 1 tbsp water if needed, to draw the pastry together to form a rectangle. Wrap and refrigerate for 30 minutes.
2. Preheat the oven to 220ºC, gas mark 7. Line a large baking tray with parchment. Combine the blackberries, diced apple and preserving sugar for the filling in a bowl.
3. On a lightly floured surface, roll out the pastry to make a 40x30cm rectangle, then cut into 6 smaller rectangles. Brush the edges with beaten egg, then pile some fruit into the centre of each rectangle of pastry. Fold the pastry over to envelop the fruit, then use a fork to press down around all the edges.
4. Brush the tops with more beaten egg then scatter with the extra caster sugar. Transfer to the prepared baking sheet and bake for 18-20 minutes until golden and bubbling. Allow to cool slightly before serving, or cool completely. Delicious as they are or with custard, cream or ice cream.
Typical values per serving:
This recipe was first published in October 2020.
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