Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Hand pies
Glaze
How it's done
Filling
In a bowl, mix the blackberries with all the other ingredients up to and including the salt, allow to stand for approx. 15 mins.
Hand pies
Roll out the puff pastry, cut into 6 squares, leave to chill for approx. 15 mins. Arrange the filling in the centre of the squares, fold over the edges of the pastry. Push the edges of the pastry closed with a fork. Refrigerate the pastry triangles for approx. 30 mins. Brush with a little egg, then use a sharp knife to make a few incisions so that the steam can escape, sprinkle with sugar.
Bake
Approx. 20 mins. in the centre of an oven preheated to 185°C. Remove the hand pies.
Glaze
Purée the blackberries, press through a sieve, then mix with the icing sugar to create a thick glaze. Brush the hand pies with the glaze while they are still warm.
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