Jam Pie


  • 150 g flour
  • 75 g butter
  • 1 to 2 Tbsp water
  • 1 tsp each jam


1_ Preheat the oven to 180C/350F. There is a saying "people with cold hands are good at making pastry", so keep the butter in fridge until you need it. Prepare a bowl, add flour and butter. Mix them with your fingers, but do not knead the mixture.

2_ When you get a crumbly, sand like texture, add water slowly until the texture becomes soft like your earlobe. Continue to mix, but do not knead.

3_ Make a round ball of dough, and wrap it in plastic film. Chill for a minimum of 30 min in the fridge.

4_ Once chilled, roll out the pasty until it's about 2mm thick. Then cut out the pie pieces by using a cookie cutter.

5_ Put 1 tsp of jam on half of the cuttings, but not too much or it is likely to ooze out when baking.

6_ Next cover with the other half of the pastry cuttings and seal by pressing the pie edge with a fork. Poke holes in the middle with the fork, too.