Blackberry & apple pasties
A delicious way with Autumn fruit in tasty pasties
- Prep: 15 mins
Cook: 20 mins
- Serves 4
- Easy
Ingredients
- icing sugar, to dust
- 425g pack ready-rolled shortcrust pastry
- 2 Bramley apples, peeled, cored and chopped
- 2 tbsp light brown sugar
- 150g punnet blackberries
- thick cream, to serve
Make it family size
AUTUMN FRUIT PIE Heat oven to 200C/fan 180C/
gas 6. Place the fruit and sugar in a pie dish. Unroll
1 sheet ready-rolled puff pastry over the dish and
trim the edges. Sprinkle with sugar and cut 2 small
slashes into the top. Bake for 30 mins until golden.
Method
-
Heat oven to 200C/fan 180C/gas 6. Dust
a work surface with icing sugar, then unroll
the pastry and cut out 4 rounds using a small
side plate as a template.
-
Combine the apples, sugar and blackberries
and put a small pile on each pastry circle.
Dampen the edge of the pastry, then fold
over to encase the fruit. Pinch and fold the
pastry over along one edge to make a pasty
shape. Slash each pasty 3 times, lift onto a
baking sheet and bake for 20 mins or until
puffed and golden. Serve with cream.
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