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Vegan Love Letter Pastries

Flaky vegan hand pies folded like tiny envelopes and filled with strawberry jam, finished with a light powdered sugar dusting.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 10 pastries
Course: Dessert
Cuisine: British
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 240 g all-purpose flour
  • 2 tbsp caster sugar (or superfine sugar)
  • 1/4 tsp fine salt
  • 220 g vegan block butter very cold and cubed
  • 6-8 tbsp ice water add slowly, as needed
  • 1/2 cup thick strawberry jam
  • 2 tbsp dairy-free milk for brushing
  • 1 tbsp caster sugar for sprinkling
  • powdered sugar for serving

Equipment

  • mixing bowl
  • rolling pin
  • Baking sheet
  • Parchment Paper
  • Sharp knife or pastry cutter
  • Pastry brush
  • cooling rack

Method
 

  1. In a bowl, whisk flour, caster sugar, and salt.
  2. Rub in the cold vegan block butter until you have sandy crumbs with pea-size bits.
  3. Add ice water 1 tablespoon at a time, mixing gently, until the dough just holds together.
  4. Press into a disc, wrap, and chill for 20 minutes.
  5. Roll to about 3 mm thick and cut into squares (about 10 cm for standard size).
  6. Spoon a small amount of strawberry jam into the center of each square.
  7. Fold two opposite corners inward to overlap, then fold the bottom corner up to form the envelope seal.
  8. Brush with dairy-free milk, sprinkle with caster sugar, and chill the tray for 10 minutes.
  9. Bake at 200 C (390 F) for 18 to 22 minutes until golden. Cool 10 minutes and dust with powdered sugar.

Notes

  • Use vegan block butter (not soft spread) for the flakiest texture.
  • Do not overfill with jam; a small spoonful is enough to prevent leaks.
  • Chilling the assembled pastries helps them keep their envelope shape.