Spooky Pies
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 320 g ready-rolled light puff pastry sheet
- • 1 tbsp reduced sugar jam
- • 1 tbsp smooth Biscoff spread
- • 1 medium egg, (beaten)
- • 16 pairs edible eyes
Preparation Steps
Preheat the oven to 180°C and line a large baking tray with a sheet of non-stick baking paper.
Cut 16 circles out of the pastry, then lay them out on the lined baking tray.
Cut thin strips out of the remaining pastry.
Divide the jam and Biscoff spread between the circles of pastry, leaving a gap around each edge of the circle. For reference, we made 8 of each flavour pie.
Brush the edges of the pastry circles with egg. Add the pastry strips on-top of the jam and Biscoff, overlapping and criss-crossing in places to create a 'bandaged' effect. Seal the strips to the circles of pastry, crimping with a fork or knife.
Brush a little more egg on top. Place the tray into the oven for 15-20 minutes, until the pastry is lightly golden brown and crisp.
Remove from the oven and leave to cool for 10 minutes. Place two edible eyes on each pie, and serve warm, or leave to cool and store in an air-tight container until ready to serve.