I’ve always been fascinated with the concept of time.
The idea that time is a resource which once spent, can never be regained, has always intrigued me – the way the seconds tick by, the sudden jerk of the hour-hand on your watch, or the flip of a page on the calender, informing us that we’ve somehow slid into November and that it’ll be Christmas even before we have time to process it.
I watched the Christopher Nolan’s latest movie Interstellar the other day. I don’t want to spoil it for you if you haven’t seen it yet (no spoilers here).
I just have to say that I kept thinking about how time is relative depending on which planet you’re on; and how hours in another solar system could be translated into decades on this good earth.
Yet even on the same planet, we experience time differently, depending on where we’re located.
Our days, which are all of 24 hours, may seem much longer if we’re near the equator, and much shorter if you’re in the North or South pole.
The tropical countries like my beloved Singapore have days that start and end pretty much the same time everyday, but in seasonal countries, hours may change according to daylight savings and obviously, the length of the days and nights depend heavily on the season you’re currently in.
I’m amazed by the fact that time in Singapore is 11 hours ahead of that of Argentina, and I still can’t fully grasp the concept that when I’m getting up and preparing for work, my family and friends are just about to wrap up their day and wind down in bed. It’s strange and largely bizarre.
I’ve also always found it amusing that while you may be on the same side of the globe as someone else, they may be experiencing a completely different season from yours.
In Buenos Aires though, my mind is constantly filled with recipes which include spring’s prettiest fruits. You know, those gems like strawberries, blueberries, raspberries..
These blueberry hand pies are probably the easiest, quickest type of pies I’ve ever made, assuming you’ve got store-bought pie crusts on hand. They come together so quickly that it takes longer to watch an episode of House of Cards or Suits than it takes to make these hand pies from start to finish.
I made these early Saturday morning, cranking up the oven even though it was bright and hot outside. I couldn’t help myself. These recipes take control of me and oh well… I have to bake!
I was very pleased with how they turned out – a flaky, crispy crust on the outside and warm blueberries spilling with their juices inside – definitely a keeper and a quick fix for afternoon tea.
I have a feeling you’ll like these too, no matter which side of the earth you’re on, what season you’re in, or what time it is.
- 15 store-bought flaky mini tart crusts
- ½ cup sugar
- 3 tablespoons cornstarch
- ½ teaspoon ground cinnamon
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 2½ cups fresh blueberries
- a pinch of salt
- 1 egg yolk
- 2 tablespoons of water
- Sugar, for sprinkling
- In a small bowl, mix together the sugar, cornstarch, cinnamon, ground cinnamon and lemon zest.
- In a large bowl, mix blueberries with lemon juice until blueberries are coated with lemon juice
- Sprinkle the sugar mixture over the blueberries and mix well until blueberries are completely coated
- Combine egg yolk and water to create eggwash
- Fill the centre of the tart crusts with 1 tablespoon of blueberry mixture, and brush the edges with egg wash, then fold the crust into half and seal the edges by pressing the back of a fork down on the top edge of dough
- Chill hand pies for half an hour in the refridgerator before baking
- Pre-heat oven to 375 deg Fahrenheit (190 deg Cel)
- Remove hand pies from the refridgerator and brush the top sides with remaining egg wash
- Sprinkle tops of handpies with sugar, then cut a small slit on the top of the hand pies for the steam to escape during baking
- Bake for around 20 minutes or until hand pies have turned golden brown and are flaky
- Let pies cool for 5 minutes before serving. (Best eaten when pies are still flaky and crispy).