Hand pies are usually baked as round or rectangular shaped cookies. I decided to shape them as flowers for more fun and Summer styling. I filled them with black currants fruits because I was able to buy some and the taste is amazing. Black currant is like no other fruit – is sour, tangy, dry with deep flavour. It is a perfect fruit for baking or jams. The pastry and filling are very simple but at the same time special thanks to black currants. If you cannot get them you may bake with blueberries or raspberries but of course the taste will be different. However it will be still a delightful dessert. Enjoy!
about 30 pieces (depending on cutter size)
Ingredients for the base:
- 2/3 cup softened butter
- 7 tablespoons icing sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 200 g black currants
- ¼ - 1/3 cup sugar
- 1 egg
- 1 tablespoon milk
- 1 tablespoons turbinado sugar
Shortbread base: in the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.
Make filling: In a bowl mix washed fruits and sugar. The amount of sugar depends on your taste and the fruits’ sourness.
Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Cut out flowers with cookie cutter. Re-roll the remaining pastry. Cut out flowers as the pastry last. On the half of flowers cut out smaller flowers. Make egg wash whisking together egg and milk. Place the filling on the flowers without holes leaving empty border around outer edges. Brush edges with egg wash and cover each flower with filling with one flower with a hole. Brush the top of each flower with remaining egg wash and sprinkle with turbinado sugar. Place cookies on a baking tray lined with parchment paper and put the tray to the fridge until the oven is heated.
Bake at 375°F for 12-15 minutes (until the pastry is golden brown darker around edges). Cool after baking on a wire rack.
Tags: black currant.