Photography Ben Dearnley, Styling Sophia Young
Summer is calling with these easy berry hand pies. It’s best to use fresh fruit for these pies as frozen fruit will give off too much liquid making the pies soggy.
Go casual and eat them warm with only a dusting of icing sugar, or go the extra-mile and plate them up straight from the oven loaded with a scoop of one of our best home-made ice-creams for an even more luscious treat.
Ingredients
Method
Preheat oven to 200°C/180°C fan-forced. Line three large oven trays with baking paper. Place trays in oven to preheat.
Combine berries, 2 tablespoons of the caster sugar, the flour and half the pistachios in a medium bowl.
Using a 11cm heart-shaped cutter, cut out 12 shapes each from shortcrust and puff pastry. Using a 1cm round cutter, cut out rounds from the puff pastry hearts. Refrigerate pastry for 15 minutes.
Place shortcrust pastry hearts on hot trays about 3cm apart. Divide strawberry mixture in centre of each heart. Top with puff pastry hearts; press edges together with a floured fork to seal. Brush lightly with egg, sprinkle with the remaining caster sugar.
Bake pies for 25 minutes or until pastry is golden brown. Dust pies with icing sugar; sprinkle with remaining pistachios. Serve warm.
You can freeze uncooked hand pies for up to 2 months. Serve the pies with cream or ice-cream, if you like.
Test Kitchen tip
