Spiced Peach Hand Pies
For the pastry: (see notes)
- 115 g (1 stick / 1⁄2 cup) unsalted butter, cubed and chilled
- 150 g (1 cup + 1 tablespoon) plain (AP) flour (notes)
- 2 tablespoons caster / granulated sugar (notes)
- Pinch of salt
- 3-4 tablespoons ice water (notes)
For the filling
- 1 1/2 peaches, peeled and diced
- 1 tablespoon light brown sugar (notes)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 large egg, beaten
- 2 teaspoons demerara sugar
To make the pastry:
Place the flour, butter, sugar and salt in a food processor and pulse until it looks like breadcrumbs. Add the ice water 1 tablespoon at a time and pulse between each until the dough just starts clumping together. Turn the dough out onto a board and just gently pull it together – don’t knead it too much (see notes)
Press the dough into a disk, wrap in plastic wrap and refrigerate for at least half an hour.
To make the filling
Mix filling ingredients together in a bowl and set aside.
Preheat the oven
Preheat the oven to 200C / 395F / 180C fan forced. Line 2 baking trays with baking paper.
Place the dough on a lightly floured surface and roll out to about 3mm thick. Use a cookie cutter to cut out 18 shapes – simple shapes are easiest to seal (if you need to re-roll the pastry try to only do it once). Lay the shapes on the baking trays and put them back in the fridge to firm up again about 10 minutes is enough. You can also cut out some little decorations from the dough off cuts, like leaves to stick to the top of each pie.
Assemble the pies:
Take one baking tray out and leave the other in the fridge to stay cold.
Place about 1 tablespoon of filling (leaving any juices behind) in the centre of each of 9 pieces of the pastry shapes.
With your finger, run a light line of water around the edge of each one. Place another piece over the top and press down lightly around the edge.
Press down with a fork around the edge to crimp and seal the 2 pieces of pastry together. It may stretch at the edge but that’s ok, just be as gentle as you can and then use the cookie cutter again to remove excess dough and neaten the edge.
Add any decorations to the top, the use a sharp knife to poke a hole near the centre (this will allow steam to escape).
Brush the tops with beaten egg then sprinkle with demerara sugar.
Bake for around 20 minutes or until golden and crispy.