1 batch plain paste (shortcrust / pie pastry), enough to roll thin
1 raspberry jam, approximately 1/2 tablespoon (7.5 ml / ~10 g) per puff
Instructions
1. Heat the oven to 425°F (220°C). Line a baking sheet with parchment or leave ungreased.
2. On a lightly floured surface, roll the plain paste (shortcrust pastry) to a thickness of 1/8 inch (3 mm).
3. Cut the rolled pastry into rectangles measuring 4 inches by 3-1/2 inches (10 cm by 9 cm).
4. Place 1/2 tablespoon (7.5 ml / ~10 g) of raspberry jam in the centre of the lower half of each rectangle, leaving a clear border around the edges.
5. Using a pastry brush or fingertip, dampen the edges halfway around the lower half of each piece with cold water (this is the half-circle of edges closest to the jam).
6. Fold the upper half of each rectangle down over the filling so that the edges align, forming a smaller rectangle. Press the edges firmly together to seal.
7. Use a fork or the tines of a pastry crimper to press the sealed edges securely and prevent the jam from leaking during baking.
8. With a sharp fork or skewer, prick the tops of each puff two or three times to allow steam to escape.
9. Place the puffs on the prepared baking sheet with at least 1 inch (2.5 cm) of space between each.
10. Bake at 425°F (220°C) for 18–22 minutes, until the tops are pale golden and the pastry is dry and crisp to the touch. The edges should show a faint golden-brown colour; the bottoms, when lifted with a spatula, should be uniformly golden.
11. Transfer to a wire rack. Serve warm or at room temperature.
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