Back when I was at school, we had a subject called home economics – which most of you newbies and feminist women would be appalled to hear – but I have to say from the bottom of my heart – I loved this class! I learnt my first mini cupcakes here – something that I took a far too serious liking to. And I also learnt what a ‘pastie’ is – these delicious buttery parcels that can be filled with endless options – a medley of cheeses with sweet onions and thyme, creamed spinach with corn and chilies, balsamic mushrooms and rich gorgonzola, bits of chocolate swirled with nut butters, fresh fruit, whipped ricotta and a lemon glaze… have I made you hungry yet?
So naturally, this recipe is one that has stuck by me ever since. Today I bring you a classic childhood pairing of peanut butter and jelly encased into this lovely pastry – using Kitchen Therapy Prickly Pear Jam. This recipe is incredibly easy, with the only laborious part, if you can even call it that, is bringing the pastry dough together, and giving it a few rolls. Thereafter you simple spread the two fillings, fasten, prick and bake. This is ideal for quick breakfast, lunchbox and even for a makeshift dessert with a dollop of ice cream!
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MRP 350 for 500G glass bottle
The Recipe
Serves
Ingredients
- 1 cup Dough:
- 1 cup Flour
- 1/4 tsp Salt
- 1/2 tbsp Icing Sugar
- 200 g Cold Cubbed Butter
- 2-4 tbsp Cold Water
- 1-2 tbsp per piece Kitchen Therapy Prickly Pear Jam
- 1-2 tbsp per piece Peanut Butter
Instructions
- With a fork, stir all the dry ingredients together.
- Add the butter, and rub the butter into the dry ingredients using your fingertips, until you achieve coarse crumbs.
- Bit by bit, add the cold water and bring the dough together with the fork.
- Shape into a flattened disc and wrap in a cling film and refrigerate for at least 30 minutes.
- Preheat the oven to 200C.
- Roll out the pie dough into 6 inch squares
- Spread the peanut butter and jam into one diagonal side of the square, leaving some room at the edges.
- Fold over the other side of dough and fasten to create a triangle.
- Crimp the edges with the back of a fork.
- Prick a few holes on top and place on a baking tray.
- Bake for 15 minutes.
- Remove from oven and let cool slightly.
- Dust some icing sugar on top before serving.
- Preheat the oven to 200C.
- Roll out the pie dough into 6 inch squares
- Spread the peanut butter and jam into one diagonal side of the square, leaving some room at the edges.
- Fold over the other side of dough and fasten to create a triangle.
- Crimp the edges with the back of a fork.
- Prick a few holes on top and place on a baking tray.
- Bake for 15 minutes.
- Remove from oven and let cool slightly.
- Dust some icing sugar on top before serving.
