Heart Shaped Hand Pies
Golden, flaky, fruit-filled pastry hearts that look gorgeous, taste even better, and take less than 40 minutes from start to finish. Perfect for Valentine's Day, gifting, or any time you want a beautiful homemade treat.
Servings 6 pies
Calories 200kcal
Cost 2
Equipment
- Rolling Pin (if pastry is not pre-rolled)
- Heart shaped cookie cutter 8–10cm
- Baking tray
- Baking parchment
- Fork for crimping
- Pastry brush
Ingredients
- 1 sheet 320g ready-rolled puff pastry
- 4-6 tablespoons thick fruit jam or preserves
- 1 egg beaten
- 1-2 tablespoons caster or demerara sugar
Instructions
- Preheat the oven to 200°C (180°C fan / 400°F). Line a baking tray with parchment.
- Unroll the pastry on a lightly floured surface. Roll gently to about 3mm thick if needed.
- Cut out hearts using the cookie cutter. Gather scraps, re-roll, and cut more. You need two hearts per pie.
- Place half the hearts on the prepared tray. Add a heaped teaspoon of filling to the centre of each, leaving 1cm clear at the edges.
- Brush beaten egg around the edges. Place a second heart on top and press to seal.
- Crimp the edges firmly with a fork. Cut a small slit or X in the top of each pie.
- Brush the tops with egg wash and sprinkle with sugar.
- Bake for 18–22 minutes until puffed and golden. Cool on the tray for at least 5 minutes before serving.
Notes
Do not overfill, a heaped teaspoon is the maximum. Use thick preserves rather than runny jam. Assembled pies can be frozen unbaked for up to three months; bake from frozen, adding 3–4 minutes. For shortcrust pastry, roll to 4mm thick and expect a denser, more biscuity texture.