Flaky, buttery and bursting with jam, these little hand-held pies taste way better than any you’ll find in your grocery store. The pastries freeze well, so they’re ideal to make ahead to reheat for a quick breakfast on the go.

Makes 9 pastries

Prep time: 30 minutes
Chilling time: at least 1 hour, 15 minutes
Cooking time: 20 to 25 minutes

INGREDIENTS

• 2 cups all-purpose flour
• 1 Tbsp granulated sugar
• 1 tsp fine sea salt
• 1 cup cold unsalted butter, cut into small pieces
• 2 large eggs
• 2 Tbsp milk
• ¾ cup jam (any flavour)
• ¼ cup icing sugar, sifted
• 2 to 3 Tbsp whipping cream (35%)
• Sprinkles (optional)

INSTRUCTIONS

FOR THE PASTRIES

1. In a large bowl, whisk together the flour, sugar and salt.
2. Add the cold butter to the flour mixture and use a pastry cutter or your hands to work it in just until pea-size lumps of butter are still visible and the mixture holds together when you squeeze it in your hand.
3. In a small bowl, whisk together one of the eggs and the milk.
4. Add the egg mixture to the flour mixture, stirring just until combined. Use your hands to knead the dough just until it holds together.
5. Divide the dough in half. Shape each piece into a rectangle, then wrap each rectangle tightly in plastic wrap. Refrigerate for at least 1 hour, or up to 2 days. Remove the dough from the fridge 15 to 30 minutes before you roll it out.
6. Line a large baking sheet with parchment paper.
7. On a lightly floured work surface, roll out one piece of dough to a rectangle about ⅛ inch thick. Trim the edges neatly. Cut the dough into nine even-sized rectangles. Place the rectangles on the prepared baking sheet. Set aside.
8. Repeat with the other piece of dough. Set aside.
9. In a small bowl, beat the remaining egg. Brush the pastry rectangles on the baking sheet all over with egg, reserving the remaining beaten egg.
10. Spoon a heaping tablespoonful of jam onto each egg-brushed rectangle. Top each with one of the reserved pastry rectangles. Use a fork to seal the edges, then make a pattern around the edge of each pastry with the tines of the fork.
11. Prick the top of each pastry with the fork so the steam can escape during baking. Chill, uncovered, in the fridge or freezer for about 15 minutes.
12. Preheat the oven to 350°F. Just before baking, brush the pastries with the remaining beaten egg.
13. Bake until the pastries are light golden brown, 20 to 25 minutes. Remove from the baking sheet and let cool completely on wire racks.

FOR THE GLAZE

1. Whisk together the icing sugar and 1 tablespoonful of the cream, adding a little more cream until the glaze is a pourable consistency but not too thin.
2. Pour the glaze evenly over the cooled pastries.
3. Scatter the tops with sprinkles (if using).
4. The pastries can be stored in an airtight container at room temperature for up to 3 days. Reheat in a 350ºF oven for 8 to 10 minutes before serving. Alternatively, freeze, without the glaze and sprinkles, for up to 2 months. Reheat the pastries, straight from the freezer, in a 375ºF oven for 18 to 20 minutes. Let cool, then glaze and decorate as described above.