Cranberry Raspberry Hand Pies

INSTRUCTIONS

• Cut the butter into cubes and chill.
• Combine the flour, sugar, and salt in a bowl. Add the cold butter and use a pastry cutter to blend. Mix until the butter is smaller than pea sized pieces. *This can also be done in a food processor, pulsing until the butter is in small pieces but taking care not to over mix.
• Whisk the eggs and add to the mix. Blend until combined.
• Add the milk gradually, adding less or more, just until the dough starts to come together. Finish mixing by hand and form into a ball.
• Flatten into a disc, wrap with plastic wrap and chill for at least one hour before rolling out.
• Roll to a thickness of 4mm and chill again. Cut the dough into 4 inch by 4 inch squares and chill until ready to use.

• Combine all the ingredients in a medium pot and bring to a boil over low/ medium heat.
• Stir and allow the cranberries to burst.
• Once the mixture is fully boiling and begins to slightly thicken (about 5 minutes) remove from heat and cool.

• Melt the Raspberry Inspiration in a microwave safe bowl in 30 second intervals until just melted.
• Bring the milk to a boil and slowly pour over the melted Inspiration, mixing well after each addition.
• Sift the confectioners sugar and add to the mix, blending well and straining if necessary to ensure a smooth texture.
• Use the glaze while warm or chill and gently reheat.