What is a hand pie I hear you ask? Well maybe you already know. I hadn't heard them called hand pies before.
Mini pies? Yes. Hand pies? No.
So in case you are in the dark like I was, hand pies are mini versions of regular pies. Easy to hold, very easy to eat and you get to enjoy the crispy pastry edges as well as the yummy filling.
At least that is what Bear and bee love best about hand pies.
We made hand pies a few weekends ago to share with family at a BBQ. With the weather cooling down only a little and mostly at night time it is still nice enough to enjoy an outdoor barbie but now we can add the fun of a camp fire or brazier fire.
Bear has desperately wanted to make pies this last week so these hand pies were the perfect solution for dessert. We were able to customise the pies for each person by making small amounts of filling and then mixing and matching. Bear was happy to work with apples and blueberries while Bee chose raspberries and strawberries. I like to keep some frozen fruit in the freezer for use when the fresh versions are out of season so apart from the apple all the fruit we used for these pies was frozen.
For the fruit feel free to use whatever your family prefers. We peeled, cored and chopped an apple and mixed it with a teaspoon of brown sugar. We also used frozen blueberries, and raspberries which we allowed to thaw a little. The frozen strawberries were thawed slightly and chopped into smaller pieces.
You can use either ready made or homemade pastry. We found both types worked well for this recipe. You might also like to try puff pastry for a flakier crust.
These pies are delicious served warm with custard or vanilla ice cream. They would also be a nice addition to school (or work) lunchboxes.
If you would like to make hand pies with your children, here's what we did.
Fruit Hand Pies
Makes 6 approximately
Ingredients
2 sheets of ready made shortcrust pastry
OR
1 quantity of homemade shortcrust pastry
1 1/2 cups fruit, all one type or a mix
1/4 cup almond meal
1 egg, lightly beaten
cinnamon sugar for sprinkling on pies
Directions
1. Preheat oven to 200°C.
2. Line 2 baking trays with non-stick baking paper.
3. Prepare the fruit for the filling.
4. Cut the pastry into 12cm x 8cm rectangle (or close to this to suit your pastry sheets).
5. Take one pastry rectangle and top it with a teaspoon of almond meal and some of the fruit. Make sure you leave a clean border around the edge of the pastry rectangle.
6. Place another pastry rectangle on top and press the edges together to seal.
7. Gently press the edges together with a fork.
8. Place the pie onto the prepared baking tray and cut 3 slices in the top of the pastry.
9. Repeat with the remaining pastry and filling.
10. Brush the top of each pie with the beaten egg.
11. Sprinkle a little cinnamon sugar over the pies.
12. Bake in the oven for 15-20 minutes or until golden brown.
For the fruit feel free to use whatever your family prefers. We peeled, cored and chopped an apple and mixed it with a teaspoon of brown sugar. We also used frozen blueberries, and raspberries which we allowed to thaw a little. The frozen strawberries were thawed slightly and chopped into smaller pieces.
 |
| Bear cutting apple for the pie filling. |
 |
| Adding the brown sugar is optional. A little rice malt syrup would work too. |
You can use either ready made or homemade pastry. We found both types worked well for this recipe. You might also like to try puff pastry for a flakier crust.
These pies are delicious served warm with custard or vanilla ice cream. They would also be a nice addition to school (or work) lunchboxes.
If you would like to make hand pies with your children, here's what we did.
Fruit Hand Pies
Makes 6 approximately
Ingredients
2 sheets of ready made shortcrust pastry
OR
1 quantity of homemade shortcrust pastry
1 1/2 cups fruit, all one type or a mix
1/4 cup almond meal
1 egg, lightly beaten
cinnamon sugar for sprinkling on pies
Directions
1. Preheat oven to 200°C.
2. Line 2 baking trays with non-stick baking paper.
 |
| Waiting for the frozen strawberries to thaw. |
4. Cut the pastry into 12cm x 8cm rectangle (or close to this to suit your pastry sheets).
5. Take one pastry rectangle and top it with a teaspoon of almond meal and some of the fruit. Make sure you leave a clean border around the edge of the pastry rectangle.
6. Place another pastry rectangle on top and press the edges together to seal.
7. Gently press the edges together with a fork.
8. Place the pie onto the prepared baking tray and cut 3 slices in the top of the pastry.
9. Repeat with the remaining pastry and filling.
10. Brush the top of each pie with the beaten egg.
11. Sprinkle a little cinnamon sugar over the pies.
 |
| The lighter pastry is the ready made version. |
12. Bake in the oven for 15-20 minutes or until golden brown.
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