Champagne Raspberry Jam Filled Handpies

See what I’m whipping up on today’s post.

So I was in a serious mood for something sweet and savoury but just couldn’t be bothered to get in the car to find what I was craving for. I remembered I stumbled across this recipe from Wood and Spoon and wanted to try it for myself. Of course, I cut a few corners to get to the end result but I still wanted to share this recipe with you guys since it turned out so well. And the best part? There’s enough jam afterwards for using it on your pancakes or toast. So let’s get started on the ingredients…

 

INGREDIENTS

• One box of store-bought pastry (if you have a recipe for making your own – then go for it!)
• 1 cup of raspberries (fresh or frozen)
• 1/3 cup of champagne
• 3 tablespoons of sugar
• 2 teaspoons cornstarch
• pinch of salt

Glaze (optional)

• 1 cup of powdered sugar
• 2 tablespoons of champagne

INSTRUCTIONS

 

Making the jam

Combine all of your ingredients into a saucepan and let it boil and simmer until it’s thickened (this took 5 minutes).

Pour into a bowl and put plastic wrap on top of the jam and let it sit out on the counter until it reaches room temperature (if you can’t wait – like me – place it in the fridge to cool it down faster).

 

Preparing the pies

Whisk one egg in a small bowl and set aside.

Roll out the dough and use the top of a glass to cut out round shapes. I didn’t measure the diameter, but the top rim of your favourite drinking glasses are usually perfect for making these kinds of hand pies.

For every round you cut out you need to ensure you have a top to go with it.

Brush every round with a bit of egg then spoon the jam (1 tbsp. of jam will fit in the middle without it spilling on the outside).

Cover the pies with your tops and use a fork to seal your edges all the way around.

Freeze the pies for 1.5 hours.

 

Baking time

Set your oven to 375 and remove the pies out of the freezer.

Make two slits into each hand pies to let the air out when baking.

Brush the pies with the whisked egg you kept in the fridge.

Pop your pies in the oven for about 25 minutes – or until golden brown.

 

Make that glaze

While your pies are cooling out of the oven, whisk together the powdered sugar and champagne until combined.

Pour over pies if desired for an extra sweet topping!