Continue After Advertisement
Ingredients
-
50 grams
sugar
-
100 grams
unsalted butter
-
150 grams
all-purpose flour
-
100 grams
frozen blueberries
-
1 tablespoon
preserving sugar
-
1/3 packet
custard powder
-
1 tablespoon
vanilla bean paste
-
150 milliliters
milk
-
1/2-1 tablespoons
sugar
-
1
eggwhite
-
1
eggyolk
Directions
-
hortpastry:
For the shortpastry kneed sugar, butter and flour together and chill for at least 30 minutes in the fridge.
-
blueberries:
Cook blueberries with sugar until gooey.
-
vanilla custard:
Prepare a vanilla custard. Cook 100 ml milk with vanilla paste. Stir custard powder and sugar and remaining milk. As soon as the milk cooks stir in the custard powder and remove the pan from stove.
-
Assembling
Preheat oven to 190°C.
Cut out squares each 9 x 9 cm or smaller. You need two for one handpie. Coat the half with eggwhite and ad some blueberries and vanilla custard. Cut out a small hole from the other squares. Cover each square with blueberries and custard with another square (with the hole). Pinch the edges (with a fork). And coat with eggyolk. Lay on a baking sheet an bake for 15 minutes or until golden.
See what other Food52ers are saying.