Blackberry & apple hand pies

Name: Blackberry & apple hand pies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 12
Ingredients: 320 g Jus-Rol Puff Pastry Sheet; 300 g pack Frozen British Blackberries, thawed; 1 Bramley apple (about 200g), peeled and chopped into 1cm cubes; 50 g caster sugar, plus extra to sprinkle (optional); 1 lemon, zest plus 2 tsp juice; 2 tbsp cornflour; 1 tsp vanilla bean paste; 1 egg, beaten; 5 tbsp icing sugar

As American as apple pie... you can make these pastries all year round with whatever frozen fruit you fancy. Just make sure to pat it dry first so the filling isn’t too liquid.

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Vegetarian

Makes12
CourseDessert
Prepare30 mins
Cook25 mins
Total time55 mins
Pluschilling

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2 x 320g Jus-Rol Puff Pastry Sheet
300g pack Frozen British Blackberries, thawed
1 Bramley apple (about 200g), peeled and chopped into 1cm cubes
50g caster sugar, plus extra to sprinkle (optional)
1 lemon, zest plus 2 tsp juice
2 tbsp cornflour
1 tsp vanilla bean paste
1 egg, beaten
5 tbsp icing sugar

Unroll the pastry sheets and cut each into 6 squares, then arrange on 2 baking trays lined with baking parchment. Chill while you prepare the fruit mixture.
Pat the berries dry with kitchen paper. In a bowl, mix together the blackberries, apple, sugar, lemon zest, cornflour and vanilla bean paste. Remove the dough from the fridge and brush the edges with a little beaten egg. Spoon the filling on one side of the pastry and fold the other side over it to form a triangle. Use a fork to seal and trim any excess to create a neat edge. Chill for 30 minutes. Preheat the oven to 200°C, gas mark 6.
When ready to bake, brush the pastry with the remaining beaten egg and sprinkle with a little sugar, if liked. Cut a small slit in the middle of each hand pie and bake for 20-25 minutes or until golden. Transfer to a wire rack and allow to cool slightly. In a small bowl, mix the icing sugar with the lemon juice – it should be a pourable consistency. Drizzle over the hand pies, then tuck in.

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