• Preheat the oven to 160c. Line a baking tray with parchment and set aside.
• Remove the pre-rolled pastry from the fridge.

To Make the Blackberry Filling

• In a medium bowl mix together all the ingredients. If your blackberries are fresh, don't mix too vigorously - you don't want to burst them too badly. Set aside.

To Assemble the Pies

• Lightly dust the surface of a counter with plain white flour. Roll out the pastry onto the dusted surface.
• Using a round cookie cutter, cut out 8 circles of pastry. I'll let you decide the size of your hand-pies, but I choose to make them about 2-3 inches wide.
• In the centre of four circles of pastry, place around a tablespoon of the filling mixture. Top with the remaining circles of pastry and crimp the edges with a fork.
• Carefully transfer each pocket pie to the lined baking tray and carefully cut a small cross in the centre of each pie to make sure any steam can escape.

To Make the Egg Wash

• In a small bowl, whisk together all the wash ingredients.
• Brush the top of each pie with the egg wash before placing the tray in the oven.
• Bake for 15 minutes or until the pies are golden brown.

To Make the Glaze

• In a medium bowl or jug, mix together all the glaze ingredients. Set aside.
• Once the pies are cooked, remove from the oven. Leave to cool on a wire rack. Once completely cool, drizzle the glaze over each pie and leave to set. After roughly 20 minutes, the glaze should be crisp. Serve and enjoy!