Makes these cute Raspberry Lolly Pies as a sweet nibbling snack for a special person.
- 1 hr 30 mins
- Makes about 20
- 400g shortcrust pastry
- 30ml raspberry jam
- 1 egg
- 15ml water
- sugar, for sprinkling
- 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.
- 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).
- 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.
- 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