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Create a festive holiday treat that will delight both young and old. These Christmas tree berry hand pies are just the right size and are perfect for your holiday dessert spread. Serve them alone or with a scoop of vanilla ice cream or custard!
Set a colander over a large bowl, then place berries into a colander. Mash berries lightly with a fork. Allow juices to drain into bowl 15 minutes while stirring every 5 minutes. Preheat oven to 175°C. Line a rimmed baking tray with baking paper.
Discard berry juices (or reserve for smoothies, salad dressings, lemonade, etc.). Then place drained berries into a medium bowl. Add 1/3 cup sugar, and tapioca. Mix berry mixture gently to combine ingredients. Set aside the berry filling.
Unroll one the first batch of pie dough onto a lightly floured surface, then cut out six Christmas tree shapes using a medium-large cookie cutter or use a sharp knife of a pizza cutter to cut dough into six triangles and trim bottoms to create tree stumps. Place these on the baking tray. Cut dough scraps into star shapes using a small cookie cutter and set aside. Spoon berry filling onto the centre of each tree shape while leaving a 1 cm border around each shape. Crack the egg into a small bowl and whisk thoroughly, add milk and whisk to combine the ingredients. Brush the egg mixture lightly around the border of each dough tree. Unroll the second batch of pie dough onto a lightly floured surface, and repeat the tree cutting-shape process to make six more trees. Dust a rolling pin lightly with flour and roll dough trees gently to make them slightly larger than the tree bases. Cut steam vents into dough trees, using a sharp knife to look like a garland. Then cut small round holes into dough trees, using a plastic drinking straw to look like ornaments. Place top crusts over bottoms crusts. Using a fork crimp the edges of trees to look like branches. Brush pies lightly with egg mixture. Decorate trees with the dough stars, then brush dough stars with egg mixture. Place remaining 2 tablespoons sugar into a small bowl and add cinnamon. Stir in the sugar mixture to combine ingredients. Then dust the pies with cinnamon sugar.
Bake the pies for 20-30 minutes or until golden brown. Allow the pies to cool slightly on the baking tray. Trim away any berry juice that has bubbled around edges of pies, then transfer the pies to a cooling rack to allow them to cool down completely.
2 cups mixed Driscoll's berries (Blackberries, Blueberries and/or Raspberries)
⅓ cup plus 2 tablespoons sugar, divided
2 tablespoons quick-cook tapioca
ready made shortcrust pastry sheets (½ kg)
1 tablespoon milk
2 teaspoons ground cinnamon
1 large egg