Meera Sodha’s vegan recipe for peach and strawberry hand pies | The new vegan | Foodstuff

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I was raised all over an Indian kitchen desk, which intended I ate with my hands. There was no designated “finger food”: it was all finger meals, which is why I have a unique fondness for any dish that implies, in identify or variety, that you really don’t need cutlery to consume it. These American-type hand pies are a scenario in position: they are primarily neat very little sugared parcels crammed with as significantly fruit as you can squeeze in. Peaches and strawberries are my favourites, although you can use any fruit that will go jammy and gentle and boil out of the leading of pastry, making a chewy, pastille-like jelly that you can peel off with your teeth when the pies have cooled.

Strawberry and peach hand pies

If you really don’t sense like producing your have pastry, use a 500g block of readymade vegan shortcrust pastry this kind of as Jus-Rol, and skip to the element in the method where by you warmth the oven.

Prep ten min
Cook dinner 1 hr
Would make 8-ten

For the pastry
(or use 500g readymade)
300g plain flour, moreover additional for dusting
¼ tsp good sea salt
2 tbsp icing sugar
150g sunflower distribute
– I like Biona

For the filling
2 peaches (200g), stoned and chopped into 1cm parts
100g strawberries, hulled and chopped into 1cm parts
2 tbsp cornflour
2 tsp vanilla bean paste
Zest and juice of ½ lemon
4 tbsp icing sugar
Significant pinch of ground black pepper
three tbsp non-dairy milk
1 tbsp granulated sugar

To make the pastry, place the flour, salt, icing sugar and sunflower distribute in a bowl and rub collectively with your fingertips until finally the combine is the consistency of breadcrumbs. Pour in two tablespoons of chilly water and stir with a wooden spoon until finally it comes collectively into a dough. Bring into a ball with your hands, flatten into a disc, wrap in greaseproof paper and chill in the freezer for ten minutes.

Although the pastry is chilling, warmth the oven to 210C (200C enthusiast)/425F/gasoline seven. Line two baking trays with greaseproof paper. To make the filling, in a bowl, mix the peaches, strawberries, cornflour, vanilla, lemon zest and juice, icing sugar and pepper.

Flippantly dust a perform surface area with flour and roll out the pastry to 2-3mm thick. Using a 12cm cutter (or a smaller bowl), reduce out ten circles you’ll most likely need to re-roll the pastry scraps to get the final handful of circles out.

Take one pastry circle and spoon a heaped tablespoon of the filling (leaving at the rear of any liquid) on the suitable-hand half. Fold around the still left-hand facet, to make an enclosed, half-moon-shaped pie. Use a fork to crimp all over the edges to seal and make a tough sample. Repeat with the remaining pastry and filling.

Transfer the pies to the lined trays, brush with the milk, then slash the leading of each and every pie and sprinkle around the granulated sugar. Bake in the centre of the oven for twenty-twenty five minutes, until finally deeply golden brown, and really don’t get worried if the pies explode a very little – which is all element of their attraction. Serve warm or at space temperature.



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