Peach and Blueberry Hand Pies

Posted on January 28, 2019

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A sweet little pie recipe for a Monday morning.
‘Hand Pies’ because you can eat them with your hands. They could also could be named picnic pies…or down-in-one pies.

These are great if you have an extra packet of puff pastry and don’t know what to do with it. Just me? This seems to happen to me a lot as I hate to be under-pastried.

Except if we are talking meat pie and then under-pastry is a MUST.

I always intend for these to be simple, plain pies with a sugary crust but I know Ed is partial to a drizzle of icing on all sweet things so I usually relent and add that extra layer.

See my pies.

Peach and Blueberry Hand Pie

Makes 8-10

1 can slices peaches – drained
1 punnet fresh blueberries
zest of 1/2 an orange
1 tablespoon cornflour
1 beaten egg
Icing sugar
1 packet of puff pastry

Preheat the oven to 180ºC

In a bowl, mix the peach slices, blueberries, cornflour, orange zest and a tablespoon of icing sugar.
Roll out the puff pastry and cut 10cm circles. Brush around the edge with the beaten egg.
Spoon some filling into each circle of pastry, top with another circle, press with a fork all the way round.
Brush with beaten egg, cut 3 small slashes on the top and dust well with icing sugar.

Bake in the oven for 15-18 minutes, cool on a rack then drizzle with 1/2 a cup of icing sugar mixed with a little water.

This recipe was originally made for Centerparcs Village Life Magazine.