Hand pies with blackberries

Hand pies with blackberries

Total: 1 hr 35 min. | Active: 30 min.
vegetarian
Nutritional value / piece: 281 kcal
, Fat: 13 g
, Carbohydrate: 37 g
, Protein: 4 g

Puff pastry is a very popular ingredient. Versatile and convenient, it is perfect for whipping up delicious snacks and desserts in a few simple steps. These hand pies can be either paired with refreshing juices to make a tasty snack, or served with a scoop of ice cream to make a delicious dessert. You can also use only blackberries, or even your favourite seasonal fruit to fill them. You can also prepare them in advance and freeze them, so they're ready to bake for a last-minute snack.

Ingredients

12 pieces

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

500 g blackberries
120 g preserving sugar (Coop)
1 tbsp Maizena cornflour
1 organic lemon, use grated zest
1 pinch salt

Hand pies

2 puff pastry dough, rolled into a rectangle
1 egg, beaten
3 ½ tbsp cane sugar

Glaze

5 blackberries
5 tbsp icing sugar
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How it's done

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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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