Almond, vanilla and raspberry handpies

Almond, vanilla and raspberry handpies

By
From
The Pie Project
Makes
4
Photographer
Kirsten Jenkins

I love how super-simple these pies are – hardly any ingredients for a great result. The best thing about handpies is that you really have an excuse not to share. There are some really good-quality store-bought puff pastries out there nowadays; just make sure you buy butter puff and not a margarine- or oil-based pastry. — Phoebe

Ingredients

Quantity Ingredient
250g fresh raspberries
100g demerara sugar
1 vanilla bean, split lengthways and seeds scraped
2 teaspoons finely grated lemon zest
2 teaspoons lemon, juiced
2 sheets frozen butter puff pastry, thawed, and if needed, rolled to a thickness of 2 mm
50g almond meal
1 egg, lightly beaten
4 tablespoons flaked almonds

Method

  1. Preheat the oven to 200°C. Mix together the raspberries, sugar, vanilla seeds and lemon zest and juice in a bowl with a fork, lightly crushing some of the raspberries.
  2. Cut each sheet of pastry into four equal squares and place four pieces on a baking tray lined with baking paper.
  3. Stir the almond meal through the raspberry mixture and divide between the squares on the baking tray, leaving a 1 cm border all round. Top with the remaining pastry squares, pressing the edges to seal. Brush with the beaten egg and scatter with the flaked almonds. Cook for 25–30 minutes until golden.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
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