The last week of summer has melted away leaving Melbourne in a cool(er) temper. But Melbourne being Melbourne is never predictable, ever surprising, full of spirit (and sometimes spite). So, when an online publishing company asked if I could create recipes with a theme of summer I jumped at it. It’s too good to waste.
Admittedly, I’m not too fond of summers. It can be too hot and true
enough we’ve had blistering heatwaves over in January. I make holiday plans out of the country every year during summer because I cannot bear the flies, the dry hot air and scorching sun. But after a month in Sweden, in the middle of winter, without any warmth or sunshine, I am ready to embrace summer the Ozzie way – lots of sunscreen, hot dogs and beer.
But among many other things, summer means delicious stone fruits like nectarines, plums and peaches. Summer is about BBQs by the river, hot beach babes and even hotter hand pies you can hold and bite into with spluttering tasty sticky summery goodness.
Strawberry & Peach Hand Pies
- 3 sheets store-bought shortcrust pastry
- 500g peaches (about 6 average size peaches)
- 250g strawberries
- ¼ cup flour
- ¼ cup sugar
- pinch of salt
- 1 tbsp. moscato
An egg beaten with 2 tbsp. water for egg wash & caster sugar for decoration
- Preheat the oven to 180°C.
- To make
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the filling, peel and chop the peaches and strawberries into small pieces.
- Mix them with the flour, sugar, and salt. Add moscato (or rum) and mix well.
- Remove the chilled dough from the refrigerator, and let stand at room temperature for 2 – 3 minutes.
- Place a circular mold over pastry and cut with a knife to make a round dough.
- Spoon filling into the center of each dough rounds, making sure not to overfill, and to leave enough of an edge to properly seal the dough.
- Quickly brush the edge of the dough with a bit of cold water, fold in half to cover the filling.
- Seal the edges and make a decorative border by pressing the edges of the dough together with the tines of a fork.
- Cut a small slit in each, and lightly brush the tops of the pies with egg wash.
- Sprinkle caster sugar generously over the pies, and place in the oven to bake.
- Bake until pies are golden brown and just slightly cracked, about 20-25 minutes.
Makes about 16 pies