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Tasty Handpies for British Pie Week

11 Mar 2017 |

We first tried fried handpies while working together on Feast magazine, shooting a recipe written by our friend Alice Storey. They ended up being our nemeses, in a way: we made try after try attempting to capture the full glory of this deep-fried treat for the cover. In the end, they never went on the front of the magazine, but these little treats have since held a place in our hearts. The pastry is crunchy yet flaky, and the apricot is perfectly punctuated by the cardamom.



Makes 4

200 g (7 oz) apricot jam

200 g (7 oz) dried apricots, chopped 2 teaspoons vanilla bean paste

1/8 teaspoon ground cardamom, plus 1 teaspoon to dust

vegetable oil, for shallow-frying 110 g (4 oz) caster (superfine) sugar


300 g (10½ oz/2 cups) plain (all-purpose) flour

¼ teaspoon fine sea salt

100 g (3½ oz) cold unsalted butter, chopped 150 ml (5 fl oz) cold milk

2 teaspoons apple cider vinegar



 For the full recipe go to

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