- icing sugar, to dust
- 425g pack ready-rolled shortcrust pastry
- 2 Bramley apples, peeled, cored and chopped
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 2 tbsp light brown sugar
- 150g punnet blackberries
A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…
- thick cream, to serve
Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…
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.
Make it family sizeAUTUMN 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.