If there’s anything better than a large slice of comforting pie, it’s a petite and buttery hand pie that you can claim as your own and nibble with joy. And if there’s anything better than a hand pie, it’s one that’s filled with sweet, sticky fruit and just a touch of spicy ginger, don’t you think?
HAND PIES RECIPE WITH STICKY FRUIT AND A HINT OF GINGER
Makes 10-12 pies
500g spelt flour or buckwheat flour, plus extra for dusting
50g coconut sugar, plus extra for dusting
350g butter, chilled and cubed
1 tsp pure vanilla extract
Zest and juice of 1 large lemon
3 large eggs
Milk, for brushing
Filling
600g stonefruit, peeled and diced; if not in season, use preserved or tinned and simply rinse off the syrup
1 tsp pure vanilla extract
Juice of ½ lemon
2 Tbsp spelt, buckwheat or rice flour
½ teaspoon ground ginger
¼ cup honey, maple syrup or brown rice syrup
- Add the flour, coconut sugar, butter, vanilla and lemon zest and juice to a food processor. Add a pinch of sea salt and process until the mixture resembles dense breadcrumbs. Add the eggs, and process until the mixture starts to come together like a dough.
- Turn the dough out onto a floured surface and knead lightly for 2–3 minutes. Shape into a ball, cover with plastic wrap and rest in the fridge for 15–20 minutes.
- To prepare the filling, combine all the ingredients in a small bowl and stir well.
- Roll the dough out on a floured surface to about 5 mm (1/4 inch) thick. Using a round cookie cutter (or the rim of a wide-mouthed glass), cut out as many circles as you can.
- Transfer half the dough rounds to large baking trays lined with baking paper, leaving 2 cm (3/4 inch) between each. On each one, place about 2 tablespoons of the filling on the front edge of the circle, leaving about a 1 cm (1/2 inch) border.
- Working with one round at a time, brush the edges with a little milk and pop a second circle on top. Use the tines of a fork to gently seal the edges. Repeat with the remaining dough circles.
- Cut a few small slits in the top of each pie with a knife. Brush the tops with milk, and sprinkle with extra coconut sugar.
- Bake for 30 minutes, or until the tops begin to brown.
- Remove from the oven and allow the pies to cool. The pies are best enjoyed on the day they are made.
