Berry Breakfast Pastries

Method

1. Portion the tallow out onto a plate and place in the freezer for 20 minutes.
2. Sift the flour, sugar and salt into a large bowl. Cut the tallow in using a pastry cutter or two knives. Pour in the vinegar followed by the ice water, 1 tablespoon at a time. Work the liquid into the flour until you get a rough, crumbly dough. You may not use all of the ice water.
3. Press the dough into a disc, wrap in plastic or parchment and refrigerate for 20 minutes.
4. On a floured surface, roll the pastry dough out to about ¼ inch thick. Using a cookie cutter, cut out an even number of shapes, re-rolling the dough once before discarding the remains. 10-12 pieces, depending on the size of your cutter.
5. In a small bowl whisk together the egg, water and salt for the egg wash. Brush the pastries with egg wash and spoon ½ tablespoon of filling onto half of the shapes. Top with remaining pastries, egg wash side up. Using a fork, press the edges of the pastries together, sealing in the jam. If the jam squeezes out, refrigerate the pastries for a few minutes then wipe off the excess jam with a damp paper towel.
6. Line the air fryer basket with parchment paper and place the pastries in a single layer. Air fry at 350°F for 10-12 minutes. Repeat with remaining pastries.
7. Remove from the air fryer and set aside to cool while you make the icing. Place the powdered sugar in a medium bowl and whisk in some water, 1 tablespoon at a time, until the icing is spreadable. Whisk in vanilla bean paste. Pipe or spread the icing on each pastry then immediately top with sprinkles. Enjoy warm!