Raspberry Lolly Pies

Raspberry Lolly Pies

Raspberry Lolly Pies

Makes these cute Raspberry Lolly Pies as a sweet nibbling snack for a special person.

  • 1 hr 30 mins
  • Makes about 20
  • Difficult


  • 400g shortcrust pastry
  • 30ml raspberry jam
  • 1 egg
  • 15ml water
  • sugar, for sprinkling


  1. Preheat oven to 180°C. Line 2 baking trays with baking paper. Cut the pastry into hearts with a 5cm heartshaped cookie cutter.
    Reroll offcuts once.
  2. Spoon small dollops of jam into the centre of half of the hearts. Place a lollipop stick on each heart (2cm from bottom), pushing down gently to stick it into the dough (or leave the sticks out and make pies instead of lollies).
  3. Beat the egg and water. Brush the egg wash along the edge of the jam-filled hearts. Top with the other half of the pastry hearts. Pinch the edges closed with a fork and press around the sticks to seal tightly. Place on the prepared trays.
  4. Brush the tops with the remaining egg wash and sprinkle sugar on top. Cut a small cross in the centre of each. Bake for 20-25 minutes or until golden. Cool on the trays.

VARIATIONS Use your favourite jam, like strawberry, apricot or marmalade. Chocolate spread such as Nutella is delicious too.

Magazine issue date: February, 2016