RASPBERRY HAND PIES
1 1/2 cups flour
2 teaspoons sugar
pinch salt
110 g butter [cold]
1/4 cup water [cold]
260 g raspberries
3 tablespoons cornstarch
1/2 cup sugar
1/4 cup water
1 egg
1 tablespoon crackers [crushed]
_ combine flour, sugar and salt on a work surface
_ cut butter into small cubes and rub into the flour mixture
_ add cold water and form a dough
_ wrap in cling foil and refrigerate for at least 2 hours [over night is best]
_ combine raspberries, sugar and water in a small sauce pan
_ simmer for 5 minutes
_ run mixture through a sieve [to remove seeds]
_ place back into the sauce pan
_ add cornstarch and whisk until raspberry sauce has thickened
_ leave to cool to room temperature
_ store in the fridge until you use it
[you can supplement this also with raspberry jam if you are short on time]
_ preheat oven to 180°C [360°F]
_ roll out dough [about 2mm thin]
_ cut out desired shapes
_ place a small amount of raspberry sauce in the center
_ brush edges with beaten egg
_ cover with another piece of dough and use a fork to seal the edges
_ brush hand pies with beaten egg and sprinkle with crushed crackers
_ bake for about 20 minutes [until golden]
[as a fun twist I like to take wooden sticks or cake pop sticks to make little hand pie lollipops]
HIMBEER HANDKUCHEN
225 g Mehl
2 Teelöffel Zucker
Priese Salz
110 g Butter [kalt]
60 ml Wasser [kalt]
260 g Himbeeren
3 Esslöffel Stärke
110 g Zucker
60 ml Wasser
1 Ei
1 Esslöffel Butterkekse
[zerbröselt]
