Quick And Easy Summer Berry Hand Pies

Over the weekend Himself and I fancied a little treat but I really wasn’t up for a massive baking session, so I made these totally nom-tastic gems instead

Hand Pies are quite possibly the quickest and easiest recipe I’ll ever post on the blog, so enjoy it (far be it from me to get in the way of you actually enjoying your Summer because you’re slaving away in the kitchen!)

INGREDIENTS

Short Crust Pastry (store bought)

Jam (personal preference)

1 Egg (beaten)

Caster Sugar

DIRECTIONS

Preheat the oven to 180°, take the pastry roll out of the fridge and leave for 30mins to get to room temperature (this helps with rolling and stops cracking). When ready, roll out the pastry and using a circle cutter (about 4inches), cut out as many circles as possible.

Take a teaspoon of jam (I used raspberry and gooseberry ^, the latter of which was made by my lovely mom with fresh gooseberries from the garden at home!) and place in the centre of a pastry circle

Brush one half of the circle with egg along the edge, fold in half and pinch closed, for an even tighter finish, push the tip of the back of a fork along the edge too

Cut a small hole in the top of each to allow air escape, brush the top with your egg wash, sprinkle with sugar and bake in the oven for 15-20mins or until golden brown on the outside

Wait until they’ve cooled somewhat, otherwise you will burn your mouth on the jam, literally speaking from experience people! Don’t be as impatient as I was – but in all fairness do you blame me? – Look at the loveliness of them!!

Fair warning – these will fly off the plate! No one can resist a cute little Hand Pie.

Also, they’re the absolute business if you’re entertaining and want to provide individual desserts rather than slices of pie

and are best served with a big scoop of vanilla ice-cream, or lashings of cream!

Let me know if you make these and don’t forget to tag me in your photos, I love seeing how my little recipes turn out for you guys!