Peach Hand Pies

Make up a quantity of the sweet shortcrust pastry as per above and while it’s resting continue with the filling

Halve and slice the peaches thinly and toss with the flour, sugar, vanilla paste, lemon zest and juice.

Roll out the pastry until about 4mm thick and cut into rounds about 10cm diameter.

Spoon a little of the peach mixture in the middle of each round and bring the pastry edges together, pressing to seal in the filling.

Crimp the edges with a fork to close together tightly then transfer to a baking tray lined with greaseproof paper.

Repeat with remaining pastry rounds until you have used up all of the pastry (re-roll and cut the scraps).

Place the tray of uncooked hand pies in the fridge for 20 minutes to rest. You could also freeze them at this point then cook straight from frozen whenever you want.

Preheat oven to 180C.

Make an egg wash by whisking together the cream and egg.

Brush this over the hand pies and sprinkle with extra caster sugar.

Bake for 20 minutes or until golden brown.

Serve warm or at room temperature.