Pistachio Jam-Girl Hand Pies (Printable Version)
# What You Need:
→ Pastry
01 -
1 sheet (275 g) all-butter puff pastry, thawed if frozen
02 -
1 egg, beaten (for egg wash)
03 -
1 tablespoon milk
→ Filling
04 -
80 g pistachio paste (100% pistachio, unsweetened)
05 -
40 g icing sugar
06 -
30 g unsalted butter, softened
07 -
1 teaspoon vanilla extract
08 -
80 g raspberry jam (preferably seedless)
09 -
1 tablespoon finely chopped pistachios (optional, for garnish)
# Steps to Follow:
01 -
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
02 -
In a small bowl, mix the pistachio paste, icing sugar, softened butter, and vanilla extract until smooth and creamy. Set aside.
03 -
Roll out the puff pastry sheet on a lightly floured surface to smooth the edges. Cut into 8 equal rectangles measuring approximately 7x10 cm each.
04 -
Place 1 teaspoon of pistachio cream in the center of each rectangle, followed by 1 teaspoon of raspberry jam.
05 -
Slightly dampen the edges of each rectangle with water. Fold each rectangle over to create a half-moon or triangle, pressing the edges to seal. Use a fork to crimp the edges for a decorative finish.
06 -
Arrange the hand pies on the prepared baking sheet.
07 -
Whisk the egg with milk and brush the tops of the pies with the egg wash.
08 -
Sprinkle with chopped pistachios or a little extra sugar, if desired, for added crunch.
09 -
Bake for 18–20 minutes, or until golden brown and puffed.
10 -
Let the pies cool slightly before serving.
# Additional Notes:
01 -
Substitute raspberry jam with apricot or cherry jam for a different flavor profile.
02 -
For extra crispiness, chill the assembled pies for 10 minutes before baking.
03 -
Serve warm, dusted with icing sugar, or alongside a scoop of vanilla ice cream.