I hope everyone had a spectacular weekend and a lovely Valentine’s Day (if you celebrate it). Sam and I went to Polpo in Soho for dinner and I can’t give it higher recommendations. It’s Venetian food served as sharing plates (tapas style) and it’s some of the tastiest food I’ve had in London. At very reasonable prices as well! I’ll be dreaming of the chickpea meatballs and arancini until I break down and buy their super popular cookbook which will undoubtedly be soon!
Now that I’ve discussed a delicious London treat, let me share one of my own: I’ve been on quite the pie kick lately. As with all sweet treats, my various cravings and recipes come in obsessions and then they have to be abandoned for a few months.
Add one teaspoon of Nutella and one teaspoon of preserves to one out of each pair of circles.
Then mix one teaspoon of water and the egg together to make an egg wash. Brush the edges of the circle with the filling with the egg wash and then firmly place the other half on top of it. You can use a fork to crimp and seal the edges if you wish.
Obviously, if you are doing any cutouts, like the one pictured above, do it before you place it on top of the filled half. Before placing each hand pie on the baking tray, brush the tops of each with the egg wash. Bake for about 13 minutes.
Allow them to cool on the tray for 5 minutes before removing them to a wire rack to cool completely. Whilst they are cooling add two tablespoons of hot water to your powdered sugar to make a glaze. When the pies are cooled completely, drizzle them with the glaze.