British Pie Week

We first tried fried handpies while working together on Feast magazine, shooting a recipe written by our friend Alice Storey. They ended up being our nemeses, in a way: we made try after try attempting to capture the full glory of this deep-fried treat for the cover. In the end, they never went on the front of the magazine, but these little treats have since held a place in our hearts. The pastry is crunchy yet flaky, and the apricot is perfectly punctuated by the cardamom.

 

FRIED APRICOT AND CARDAMOM HAND PIES Makes 4 200 g (7 oz) apricot jam 200 g (7 oz) dried apricots, chopped 2 teaspoons vanilla bean paste 1/8 teaspoon ground cardamom, plus 1 teaspoon to dust vegetable oil, for shallow-frying 110 g (4 oz) caster (superfine) sugar Pastry 300 g (10½ oz/2 cups) plain (all-purpose) flour ¼ teaspoon fine sea salt 100 g (3½ oz) cold unsalted butter, chopped 150 ml (5 fl oz) cold milk 2 teaspoons apple cider vinegar

 For the full recipe go to Cooked.com

The Pie Project is available to buy from good bookshops and Amazon.