Mini Blueberry and Hazelnut Pies by Sugar Salt Magic
5 from 1 vote

Mini Blueberry and Hazelnut Pies

Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Servings: 8 pies
Calories: 267kcal
Author: Marie Roffey
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These Hazelnut Pies are a delicious combination of fresh blueberries and a hazelnut frangipane filling. Scroll to the bottom for the recipe
Course: Afternoon Tea, Dessert, Snack, Sweets
Cuisine: Various
Keyword: blueberry pie, frangipane, hand pies

Ingredients

For the Pastry shell;

  • 75 g butter, cubed and chilled
  • 95 g (3/4 cup) plain or all purpose flour, measured correctly*) (note 2)
  • 1 Tablespoon icing sugar (note 1)
  • 2 Tablespoon iced water (note 1)

For the Frangipane Filling;

  • ¼ cup white sugar
  • 60 g butter, softened
  • 1 egg
  • ½ teaspoon vanilla
  • ½ Tablespoon plain flour (note 1)
  • ½ cup ground hazelnuts / hazelnut meal
  • 30-40 fresh blueberries
  • Icing sugar (powdered / confectioners) to dust

Instructions

To make the pastry:

  • Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add the water ½ tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together.
  • Turn the dough out onto a board and just pull the dough together before placing in a plastic bag. Gently shape it into a disk. This needs to be refrigerated for at least ½ an hour.

For the frangipane filling:

  • Beat together the sugar and butter until light and fluffy. Add the egg and vanilla and beat well. Gently fold through the flour and ground hazelnuts.
  • Preheat oven to 180c fan forced.
  • Roll out the pastry between 2 sheets of lightly floured baking paper to about 4mm thick. Use a large round cookie cutter to cut out circles from the pastry. Gently push each circle into the hole of a 12 hole muffin tin. Chill for 10 minutes.
  • Spoon frangipane filling into cases until almost full. Dot with blueberries on top of each. Don't press them down or they will disappear underneath by the end of the cooking time.
  • Bake for 20-25 minutes until nicely golden on top and cooked in centre. The centre should not feel soggy when you gently press it.
  • Allow to cool before dusting with icing sugar. Serve with cream or icecream.

Notes

  1. I use a standard Australian 20ml tablespoon.
  2. To measure flour correctly, spoon it into your cup measure and level off with a knife. Don't tap or press it down and don't scoop with the cup measure or you'll definitely end up with too much.