Jam and Custard Glazed Hand Pies
Quick to make and even quicker to disappear, these jam pies are sure to become a favourite dessert for any occasion.
Makes: 8
Ingredients:
4 x 25cm sheets frozen puff pastry, thawed
⅓ cup almond meal
1 tsp finely grated lemon zest
1 ¼ cup strawberry jam
1 egg, lightly beaten
Thickened vanilla bean custard, to serve
Method:
Preheat oven to 220°C (200°C fan forced).
Using a 13cm round cutter (or bowl), cut out 8 pastry circles. Mix the almond meal and lemon zest together. Sprinkle pastry with almond meal mixture, leaving a 2cm border; top with jam. Brush the edge with egg and fold to seal. Use the back of a teaspoon to crimp the edges.
Line two large baking trays with non-stick baking paper. Place pies on top and brush with egg. Bake for 20 minutes, alternating trays halfway through baking, until pastry is golden.
Serve hot with thickened vanilla bean custard.
Smart Tip:
These are great ‘make ahead’ pies. Prepare the pies and keep in the fridge unbaked for up to 3 days. Brush with egg and bake according to the recipe at above.
