I did a cheat’s guide to banoffee pie a little while ago and people loved it. I loved it. It was so easy to make and you can serve them at a moment’s notice. So I decided to do a couple of cheat’s guides to desserts that are super tasty and impressive but take little to no prep at all.
These pies are particularly good in summer for a dinner party because they don’t take long to cook and can be served with ice cream and loads of sauces. My husband ate his with no sauce. He pushed almost an entire half into his mouth and seems satisfied so I think the verdict was positive.
These pies can also be changed up a little bit with different fillings. You could pop some chocolate spread and banana inside or go for a savoury option like cranberry sauce and brie. The world is your oyster with these pies. They are so versatile and the best part is that you don’t need to mess around with pastry. After all, no one is going to complain about store bought pastry. And if they do? They don’t deserve dessert anyway.
You can choose a fat free puff pastry if you’re watching your fat intake but I just used Edmond’s puff pastry sheets. All the hard work is done for you. They arrive flat enough for this recipe, they take a few minutes to defrost and they can be cut into four to make two hand pies. I decided to go with square hand pies instead of the tradition round ones because I feel round pies waste pastry. I wasn’t down for re-rolling and messing around to be honest. No one needs that in their lives.
When it comes to a cheat’s dessert, it has to be as simple as possible.
The raspberries in these pies are frozen. They come from an Orchard Gold frozen pack and work a treat. Berries in New Zealand are expensive even when they’re in season so buying frozen is the way to go in our household. I popped these in straight from the freezer and they were delicious. They cook perfectly at the same rate as the pastry and come out delicious. Alternatively, you can pop a little dollop of raspberry jam in this pie if you’re out of fruit.
- 1 Sheet Edmond's Puff Pastry
- 2 TBsp Hazelnut Spread
- 1/4 C Frozen Raspberries
- 2 TBsp Dark Chocolate Chips
- 1 TBsp Brown Sugar
- Let your pastry sheet defrost for 5-10 minutes then cut into quarters.
- Spread the hazelnut spread over two of the quarters, top with rapsberries and sprinkle with chocolate chips.
- Using a rolling pin, roll the uncovered pastry quarters out a little bit.
- Put the rolled out pastry quarters on top of the filled quarters and use a fork or your fingers to crimp closed. Sprinkle brown sugar on top of the pies and cut two small slits in each.
- Bake in a pre-heated oven at 180°C for 15 minutes.
I’m trying my best to build up my Facebook page again after being forced to start a new one (you can like my Facebook page at the link on my blog) and I’m also trying to take good Instagram photos. Lord knows if you Instagram game isn’t on point you have nothing in life. I’m also busy getting a bit fitter. I’ve taken on a new way of eating, I’m attending aqua fitness classes weekly and I’ve started going on longer walks with my husband after a bit of a break. It’s felt quite nice to be more active and I’m looking forward to warmer weather to really take advantage of New Zealand’s open spaces.
I’ve made it my mission to climb Mt Eden (I’ve done it only once before) and have a picnic at the top.
I’m going to be photographing all of this and popping it on the blog for you all to see. I haven’t forgotten about the fitness side of this blog! If anyone has any suggestions for where to try out next, let me know. I’ve had fantastic links left on my Facebook page so I’ve started a bit of a list and we’re going to slowly tick them off this summer.