Tahini and honey handpies

Tahini and honey handpies

By
From
The Pie Project
Makes
4
Photographer
Kirsten Jenkins

When I was a kid, tahini and honey sandwiched between thick rice cakes was a regular snack. Despite rolling my eyes and grumbling about it then, I now love this flavour combination. This recipe is inspired by a food trend I’m also loving: decadent vegan chocolate, rich with coconut oil, nuts and natural sweeteners. I used real chocolate in mine, as I couldn’t resist, but I love these ‘healthy’ flavours with the buttery pastry. — Phoebe

Ingredients

Quantity Ingredient
4 tablespoons tahini
220g blanched almonds
200g white chocolate, chopped
2 tablespoons coconut oil
40g desiccated coconut
2 tablespoons honey, to serve
1 tablespoon black sesame seeds, to serve

Pastry

Quantity Ingredient
200g plain flour
55g caster sugar
1/4 teaspoon fine sea salt
125g cold unsalted butter, cut into 2 cm cubes
2 teaspoons apple cider vinegar, mixed with 80 ml cold water and 4 ice cubes

Method

  1. To make the pastry, combine the flour, sugar and salt in a bowl. Add the butter pieces and toss to coat. Turn out onto a clean work surface and, using a pastry cutter (or flat-bladed knife), roughly cut the butter into the flour mixture (leave some large chunks of butter as this will help the pastry to become nice and flaky as it cooks).
  2. Create a well in the centre of the flour mixture and add the vinegar water in 3 batches, working it in with your hands to form a rough dough (you may not need all of the water). Shape the dough into a rough disc and wrap in plastic wrap. Chill for 3 hours.
  3. Roll out the pastry on a lightly floured work surface to a circle with a thickness of 3 mm. Line four 10 cm × 2 cm deep oval pie dishes with the pastry. Trim the edges and chill for 2 hours.
  4. Preheat the oven to 200°C. Line the pastry cases with baking paper and fill with baking beads (or uncooked rice or dried beans). Cook for 20 minutes or until the pastry is light golden. Remove the paper and baking beads, then bake for a further 5 minutes or until the pastry is golden and dry to the touch. Remove from the oven and leave to cool completely.
  5. Meanwhile, whiz the tahini, almonds, chocolate, coconut oil and desiccated coconut in a food processor until thick and smooth.
  6. Divide the filling among the cooled cases and chill for 2 hours until firm and set. Drizzle with honey and scatter with black sesame seeds to serve.
Tags:
the pie project
pie
pies
project
kirsten
jenkins
phoebe
wood
pastry
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again