With the amount of grey clouds hanging over Leeds as I type, I think it's safe to say that summer is drawing to a close - which means it's time to gorge ourselves on the last of the summer produce before a long, hard winter of hardy greens and root vegetables. Every season has it's crowning glory when it comes to produce, but summer has a whole glut of them - and it'll be sad to see them go. There's something particularly delightful about fresh tomatoes, sweet raspberries, piles of ripe cherries and blushing radishes all being available at the same time. We're spoilt for choice in the summer, so let's make the most of it for the next couple of weeks whilst the getting is still good, shall we?
That's where these little hand pies come in, combining two of my favourite summer fruits - peaches and strawberries - mixed up with a splash of bourbon all encased in sweet, flaky pastry. They work well for a picnic, if the weather allows for such a thing so late in the year, or just for dessert - warmed up in the oven for a few minutes before popping in a bowl with a scoop of vanilla ice cream. Any excuse for pie is a good excuse in my book, and making the most of these delicious fruits is definitely an excellent excuse.
(Makes 12 pies)
For the pastry
- 160g plain flour
- 1/2 tsp. salt
- 1 1/2 tsp. granulated sugar
- 115g cold unsalted butter, cut into small cubes
- 120ml cold water
- 2 tbsp. cider vinegar
- 1/2 cup ice
- 1 egg
- demerara sugar, for sprinkling
For the filling
- 1 peach, peeled and cut into small cubes
- 5-6 strawberries, cut into small cubes
- 25g plain flour
- 25g caster sugar
- big splash of bourbon
For the pastry
- Mix together the flour, salt and sugar in a large bowl.
- Add the butter cubes and cut into the flour mixture using a knife or a pastry cutter until the butter is pea-sized. Alternatively, you can use a food mixer, but be careful not to overmix.
- Combine the water, cider vinegar and ice in a small bowl. Sprinkle a couple of tablespoons over the flour & butter mixture, and start to cut it in as before.
- Slowly add more of the water mixture until the dough comes together in a ball. Shape the dough into a flat disc, wrap in cling film and refrigerate for at least an hour.
For the pies
- Preheat the oven to 180C
- In a bowl, stir together the peach, strawberries, flour, sugar and bourbon and leave to one side.
- Roll the pastry out to around a centimetre thickness, and cut into circles using a medium sized pastry cutter.
- Line a baking sheet with baking paper and place half of the pastry circles onto the sheet. Spoon some of the peach mixture into the middle of each and place another pastry circle on top.
- Use a fork to press down the edges of each pie to seal the fruit into the centre, and to make a small cut in the top to allow steam to escape.
- Mix the egg with a splash of water and use a pastry brush to wash the pies. Sprinkle with demerara sugar.
- Bake for around 20 minutes until golden brown. Leave to cool slightly before serving.
Adapted from Smitten Kitchen