It was a rather uneventful weekend for me due to a rather bad sleep that led to feeling unwell all Sunday, so I was laid up in my humid apartment watching Sleepless in Seattle and Julie and Julia between reading ‘On the Road’ and reliving travel memories via old photos.
Overall it was like a weekend in exile, down the rabbit hole of laziness, although I still found time for kitchen activities (there must always be time for that).
I imagine your weekend was far more interesting and I’d love to hear about it or at least what two flavors you would like to combine in a hand pie as the possibilities seem endless.
During baking the flavors of the lemon curd and tangy flavors in the blackberries come together to the point you can’t tell where the flavors meet. Citrus should be used freely where available during this time of year as it pairs so well with in season produce.
These hand pies are easily transportable to a picnic or barbecue and don’t require utensils beyond clean fingers which is perfect for kids and their sticky fingers between adventures with their friends during summer vacation. Although they may not last very long.
Blackberry and Lemon Curd Hand Pies
Makes 12 pies
1 x pastry
0.8 pounds/375 grams blackberries, halved and sliced in thirds
1/3 cup superfine/caster sugar
1 teaspoon corn starch
1/2 cup lemon curd
Preheat the oven to 180°C/350F and line a baking tray with greaseproof paper.
Place the blackberries, sugar and corn starch into a bowl and stir to combine. Set aside.
Sprinkle a little flour onto a kitchen bench and knead the dough for a minute. Roll out the pastry into 1/8 inch thickness, cut into rectangles and refrigerate until stiff (approximately 10 minutes minimum).
Remove the juice as much as possible from the blackberries and discard (or pour into a container to use for a smoothie base).
Remove approximately however many will fit on your baking tray, from the refrigerator and spread a thick layer of lemon curd in the bottom third of the pastry with a 1 inch overlap. Spoon approximately 2 tablespoons of blackberries.
Dip a brush into water and fold the pastry over, binding the edges with a fork.
Place on a baking tray and repeat with the remaining pastry. Bake for approximately 15 minutes or until golden on the edges.
Remove and allow to cool.