February 14, 2019

I am not a huge fan of Valentines day. I beliefe if you love someone you should show them year round in small gestures what they mean to you. One day of chocolates and overpriced flowers is not what counts.
But due to some cosmic joke it is our anniversary today. Eight years and counting. I’m looking forward to many more years of laughter, craziness and delicious food adventures.

  • 1 ½ cups [225g] flour
  • 2 teaspoons sugar
  • pinch salt
  • 110g butter [cold]
  • ¼ cup [62ml] cold water

_ 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]

  • 260g raspberries
  • 3 tablespoons cornstarch
  • ½ cup [110g] sugar
  • ¼ cup [62ml] water

_ 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]

  • 1 egg
  • 1 tablespoon crushed crackers

_ 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]

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