Blackberry & apple pasties

Blackberry & apple pasties

A delicious way with Autumn fruit in tasty pasties

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

Freezable

uncooked

Method

  1. 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.
  2. 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.
Try

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.

Per serving

471 kcalories, protein 7g, carbohydrate 58g, fat 25 g, saturated fat 10g, fibre 3g, sugar 20g, salt 0.85 g

Recipe from Good Food magazine, October 2007.

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Latest comments and suggestions

  • Binder photo bobby

    04 November 2007

    bobby rated and commented on this recipe

    3 stars

    You have to make sure that the pastry is well sealed, but they make a quick tasty pudding using produce from our garden.

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  • Binder photo Sukebind

    19 January 2008

    Sukebind rated and commented on this recipe

    4 stars

    This is what we used to call turnovers. My mum used to make them out of left over pastry filled with fruit, jam, curd or mincemeat. They make a nice quick pudding which everyone enjoyed. I couldn't get blackberries on the day I made them so used apple and blueberries. Basically you can use any fruit you like.

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  • Binder photo Tierney

    24 January 2008

    Tierney commented on this recipe

    MUST CUT FRUIT UP INTO SMALL PIECES. When I made these in my catering lessons, it was simply dry pastry, chunks of fruit and lumps of brown sugar. The filling needs to be softer and more together, to make these nicer.

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  • Binder photo Tierney

    24 January 2008

    Tierney commented on this recipe

    MUST CUT FRUIT UP INTO SMALL PIECES. When I made these in my catering lessons, it was simply dry pastry, chunks of fruit and lumps of brown sugar. The filling needs to be softer and more together, to make these nicer.

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    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tierney

    24 January 2008

    Tierney commented on this recipe

    MUST CUT FRUIT UP INTO SMALL PIECES. When I made these in my catering lessons, it was simply dry pastry, chunks of fruit and lumps of brown sugar. The filling needs to be softer and more together, to make these nicer.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tierney

    24 January 2008

    Tierney commented on this recipe

    MUST CUT FRUIT UP INTO SMALL PIECES. When I made these in my catering lessons, it was simply dry pastry, chunks of fruit and lumps of brown sugar. The filling needs to be softer and more together, to make these nicer.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tierney

    24 January 2008

    Tierney commented on this recipe

    MUST CUT FRUIT UP INTO SMALL PIECES. When I made these in my catering lessons, it was simply dry pastry, chunks of fruit and lumps of brown sugar. The filling needs to be softer and more together, to make these nicer.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Tierney

    24 January 2008

    Tierney commented on this recipe

    MUST CUT FRUIT UP INTO SMALL PIECES. When I made these in my catering lessons, it was simply dry pastry, chunks of fruit and lumps of brown sugar. The filling needs to be softer and more together, to make these nicer.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Teresah

    27 September 2008

    Teresah commented on this recipe

    Sealed them as best I could, but blackberry juice leaked out everywhere. Wont make them again - better in just one big pie.

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  • Binder photo Alice

    11 October 2008

    Alice commented on this recipe

    WE LIVE IN SPAIN SO BRAMLEY APPLES ARE NOT THAT AVAILABLE. SO I USE QUINCE THAT I HAD COOK BEFORE HAND WITH SUGAR.

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  • Binder photo Lala

    07 September 2009

    Lala commented on this recipe

    I made 18 small pasties for a party and everyone loved them. I sprinkled them with icing sugar before I served them and I would advise others to do so also as they would have been quite sharp otherwise.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 20 mins

Freezable

uncooked

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
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Per serving

471 kcalories, protein 7g, carbohydrate 58g, fat 25 g, saturated fat 10g, fibre 3g, sugar 20g, salt 0.85 g

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