donna hay magazine

36 http://www.donnahay.comquick fixblackberry and coconut hand pies1½ cups (225g) frozen blackberries, thawed½ cup (110g) caster (superfine) sugar1 tablespoon cornflour (cornstarch)2 sheets frozen shortcrust pastry, thawed½ cup (40g) desiccated coconut1 egg, lightly beatenicing (confectioner’s) sugar, for dusting``````Preheat oven to 200°C (400°F). Place the blackberries, sugarand cornflour in a small bowl and mix to combine. Set aside.Cut the pastry into 12 x 8cm x 12cm rectangles. Place 6rectangles on a large baking tray lined with non-stick bakingpaper and top each with the coconut and the blackberrymixture, leaving a 1cm border. Top with remaining rectangles,pressing to seal. Press the edges together with a fork and cut3 slices through the top of the pastry. Brush with the egg andcook for 16–18 minutes or until the pastry is golden. Dust withicing sugar to serve. Makes 6.