Indulge in Delicious Raspberry and Pistachio Hand Pies
If you’re a fan of pastry-packed pies, then you’ll love these raspberry and pistachio hand pies. With a combination of sweet and nutty flavors, these pies are the perfect treat for any occasion. While the pistachio paste adds an extra boost of flavor, you can still enjoy these hand pies without it. Serve them warm with a dollop of cream for a fancy afternoon snack.
For the Pastry
- 325g plain flour, plus extra for dusting
- 2 tbsp sugar
- ½ tsp salt
- 250g unsalted butter, diced
For the Frangipane
- 100g pistachio kernels
- 90g unsalted butter, softened
- 90g golden caster sugar
- Zest of 1 lemon
- ½ tbsp pistachio paste (optional)
- 1 egg, plus extra for the egg wash
- ½ tbsp plain flour
- A pinch of salt
- 150g raspberries, tossed in 1 tsp sugar
- Demerara sugar, to finish
- To make the pastry, combine the flour, sugar, and salt in a bowl. Rub in the diced butter until the mixture turns chunky, leaving some larger bits of butter.
Make a well in the middle and add 60ml of cold water. Stir with a table knife until the mixture starts to come together into a dough. Add water a tablespoon at a time until there are no dry patches of flour. You’ll likely need 100-120ml of cold water in total.
Turn the dough out onto a lightly floured surface and bring it together with your hands. Roll it out into a rough rectangle, fold the top third down to the middle, then fold the bottom third up on top of that, similar to a letter. Wrap it in clingfilm and chill for two to three hours, or until firm.
Preheat the oven to 200C (180C fan)/390F/gas 6. Line two oven trays with baking paper.
To make the filling, finely grind the pistachios in a food processor. Beat the butter, sugar, and lemon zest until smooth, then mix in the pistachio paste, if using. Beat in the egg, then stir in the ground pistachios, flour, and salt. Spoon into a piping bag and chill until needed.
On a lightly floured surface, roll out the pastry to a large, 3-4mm-thick rectangle. Cut it into 12 even rectangles, then pipe some filling on to six pieces, leaving a ½cm border around the edge. Arrange the raspberries on top and brush the edges with egg wash. Lay one of the remaining pastry strips on top of each raspberry-topped rectangle, and press together at the edges to seal. Crimp the edges with a fork, then brush the tops with egg wash.
Sprinkle generously with demerara sugar, then cut a couple of slits in the top of each pie, so the steam can escape. Bake for 25-30 minutes, until golden, then transfer to a rack and leave to cool for 10 minutes before serving warm.
These raspberry and pistachio hand pies are the perfect combination of sweet and nutty flavors. With a little bit of tartness from the raspberries, these hand pies are a delicious treat that you can enjoy any time of the day. Serve them warm with a dollop of cream for an indulgent afternoon snack.
- Pastry recipes
- Raspberry desserts
- Pistachio baked goods
- Hand pie variations
- Fruit-filled pastries
News Source : Benjamina Ebuehi
Source Link :Benjamina Ebuehi’s recipe for raspberry and pistachio hand pies | Baking/