Easy pistachio and berry hand pies

Name: Easy pistachio and berry hand pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 250g strawberries, chopped; 250g raspberries, chopped (or blueberries); ¼ cup (55g) caster sugar; 2 teaspoons plain flour; ½ cup (65g) finely chopped pistachios; 3 sheets frozen shortcrust pastry, just thawed; 3 sheets frozen puff pastry, just thawed; 1 egg, beaten lightly; 2 tablespoons icing sugar

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Prep Time: 20 minutes

Cook Time: 25 minutes

Total: 45 minutes

Author : Sophia Young

Ingredients

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250 grams strawberries, chopped250 grams raspberries, chopped (or blueberries)¼ cup (55 grams) caster sugar2 teaspoons plain flour½ cup (65 grams) finely chopped pistachios3 sheets frozen shortcrust pastry, just thawed3 sheets frozen puff pastry, just thawed1 egg, beaten lightly2 tablespoons icing sugar

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Instructions

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Step 1

Preheat oven to 200°C/180°C fan-forced. Line three large oven trays with baking paper. Place trays in oven to preheat.

Step 2

Combine berries, 2 tablespoons of the caster sugar, the flour and half the pistachios in a medium bowl.

Step 3

Using a 11cm heart-shaped cutter, cut out 12 shapes each from shortcrust and puff pastry. Using a 1cm round cutter, cut out rounds from the puff pastry hearts. Refrigerate pastry for 15 minutes.

Step 4

Place shortcrust pastry hearts on hot trays about 3cm apart. Divide strawberry mixture in centre of each heart. Top with puff pastry hearts; press edges together with a floured fork to seal. Brush lightly with egg, sprinkle with the remaining caster sugar.

Step 5

Bake pies for 25 minutes or until pastry is golden brown. Dust pies with icing sugar; sprinkle with remaining pistachios. Serve warm.