Jersey Apple and Blackberry Hand Pies

Individual hand pies filled with a sweet and tart mixture of Jersey apples and blackberries, encased in a flaky crust made with Jersey Royal potatoes, butter, and milk. A delicious celebration of Jersey's local ingredients!

Prep Time

25 minutes

Total Time

50 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.38/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Dessert

Cuisine:

Jersey

Cooking Style:

Baking

Ingredients

Servings

250gAll-Purpose Flour(Plus extra for dusting)

£0.20

100gJersey Royal Potatoes(Cooked and mashed until smooth)

£0.40

125gJersey Butter(Cold and cubed)

£1.50

3tbspJersey Milk(Cold, add gradually until dough comes together)

£0.10

1pinchPinch of Salt

£0.01

2mediumJersey Apples(Peeled, cored, and diced (about 250g))

£0.70

150gFresh Blackberries

£2.00

50gCaster Sugar(Adjust to taste, depending on apple sweetness)

£0.15

1tbspCornstarch

£0.05

1tspLemon Juice(From a fresh lemon)

£0.05

0.3tspGround Cinnamon(Optional)

£0.03

1Egg(Beaten, for egg wash)

£0.30

1tspDemerara Sugar(For sprinkling (optional))

£0.02

Total Cost

£5.51

£1.38 per serving

Instructions

1.
**Prepare the Pastry:** In a large bowl, whisk together the flour and salt. Add the cold, cubed Jersey butter and rub it into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Gently mix in the mashed Jersey Royal potatoes.
2.
Gradually add the cold Jersey milk, one tablespoon at a time, mixing gently until the dough just comes together. Do not overmix. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
3.
**Prepare the Filling:** In a saucepan, combine the diced Jersey apples, blackberries, caster sugar, cornstarch, lemon juice, and cinnamon (if using). Cook over medium heat, stirring occasionally, until the apples are tender and the blackberries have released their juices, about 5-7 minutes. Remove from heat and let cool completely.
4.
**Assemble the Hand Pies:** Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
5.
On a lightly floured surface, roll out the chilled pastry to about 3mm (1/8 inch) thickness. Use a cookie cutter or a knife to cut out circles or squares, approximately 10cm (4 inches) in diameter.
6.
Place a spoonful of the apple and blackberry filling in the center of each pastry circle. Fold the pastry over to form a half-moon or square. Crimp the edges with a fork to seal tightly.
7.
Brush the tops of the hand pies with the beaten egg and sprinkle with demerara sugar (if using).
8.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
9.
Let the hand pies cool slightly on the baking sheet before serving. Best enjoyed warm.

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My Notes

Nutrition Information

Nutrition per serving (180g)

650 kcal / 2720 kJ

Carbs

80g

31% of RDA

Fat

35g

50% of RDA

Protein

16% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

35 g

39% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

22 g

110% of RDA

Chef's Tips

Make sure the butter and milk are very cold to ensure a flaky crust.

Don't overwork the dough, or it will become tough.

You can use different shapes for your hand pies depending on your preference and available cookie cutters.

For a richer flavour, add a teaspoon of Jersey cream to the apple and blackberry filling.

Serve with a dollop of Jersey cream or a scoop of vanilla ice cream for an extra special treat.

Cooking Equipment

Oven

Stovetop

Mixing Bowls

Rolling Pin

Cookie Cutters (optional)

Baking Sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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