Raspberry Almond Hand Pies
- Cook Time: 45 minutes
What you need
These raspberry almond hand pies are crisp, jammy, and sized for sharing or lunchboxes. Ready-made pastry keeps the method simple, while almond frangipane adds a soft, nutty layer beneath the tart berry filling.
For the pies:
- 1 x 320g sheet ready-rolled all-butter puff pastry
- 120g raspberry jam
- 40g ground almonds
- 1 tbsp caster sugar
- ½ tsp almond extract
- 1 egg, beaten
- 2 tbsp flaked almonds
- Icing sugar, to finish
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Recipe Steps
- Heat the oven to 200°C and line a baking tray. Unroll pastry and cut eight equal rectangles. Chill while you make the filling.
- Stir jam, ground almonds, caster sugar, and almond extract together. If using fresh raspberries, fold them through gently.
- Spoon filling onto four pastry rectangles, leaving a 1cm border. Brush edges with beaten egg and top with the remaining rectangles.
- Press edges with a fork to seal. Cut two small vents in each pie, brush with egg, and scatter with flaked almonds.
- Bake 18–22 minutes until puffed and golden. Cool for 10 minutes, then dust lightly with icing sugar.
Tips & Variations
- Chill assembled pies for 10 minutes for sharper layers.
- Use blackberry or cherry jam in place of raspberry.
- Do not overfill; a little filling may bubble out and caramelise on the tray.
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