Before I get on the Eurostar to Belgium for my week in Europe, I wanted to share this recipe. Pies are a big hit in New Zealand although they contain meat, but they are shaped to fit into hands perfectly so it’s no surprise that hand pies are something I’ve fallen in love with.
In fact, these are so easy to transport that I am taking some across to the mainland as a snack. Whether they’ll last the train journey remains to be seen, but another beautiful thing is how great pear and custard work together.
With produce becoming a more year round than seasonal thing in supermarket chains, its all too easy to find fall or summer produce when its only just become spring. And somehow pear season feels far too short so making it now seemed perfect with the cravings I’ve had for that soft sweet fruit.
Pear Custard Hand Pies
1 x Pastry
2 cups pears, (approximately 3 medium pears), peeled, cored and finely diced
2 tablespoon lemon juice
1/2 teaspoon ground nutmeg
1/4 cup superfine/caster sugar
1/3 cup store-bought custard (approximately 1 heaped teaspoon per pie)
1/4 cup water
Place the pears, lemon juice, nutmeg and sugar in a bowl and set aside for a minimum 30 minutes.
Meanwhile, preheat the oven to 180°C/350F and line a baking tray with greaseproof paper. Roll the cold pastry out to 1/8 inch thickness and cut into 3 inch rounds.
Spoon one heaped tablespoon custard within a 1 inch lip of the rounds and evenly add 1 1/2 tablespoons of pear on top. Brush the lower half lip of the pastry with water and carefully fold the upper half down. Binding together with a fork.
While the oven heats up, place the pies in the freezer for a minimum 10 minutes, then place on the baking tray and brush water over them.
Bake in the oven until golden brown for approximately 20 minutes.
Remove and allow to cool fully.
Serve with a little custard or as a snack on the go.