Blackberry & apple pasties

Blackberry & apple pasties

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(2 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
A delicious way with Autumn fruit in tasty pasties

Nutrition and extra info

  • Uncooked

Nutrition: per serving

  • kcal471
  • fat25g
  • saturates10g
  • carbs58g
  • sugars20g
  • fibre3g
  • protein7g
  • salt0.85g
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Ingredients

  • icing sugar, to dust
  • 425g pack ready-rolled shortcrust pastry
  • 2 Bramley apples, peeled, cored and chopped
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 2 tbsp light brown sugar
  • 150g punnet blackberries
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • thick cream, to serve
    Cream

    Cream

    cree-m

    Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

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.

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Comments, questions and tips

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lalashisha01
7th Sep, 2009
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.
birdline
11th Oct, 2008
WE LIVE IN SPAIN SO BRAMLEY APPLES ARE NOT THAT AVAILABLE. SO I USE QUINCE THAT I HAD COOK BEFORE HAND WITH SUGAR.
teresahall
27th Sep, 2008
Sealed them as best I could, but blackberry juice leaked out everywhere. Wont make them again - better in just one big pie.
tipseyy
24th Jan, 2008
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.
tipseyy
24th Jan, 2008
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.
tipseyy
24th Jan, 2008
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.
tipseyy
24th Jan, 2008
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.
tipseyy
24th Jan, 2008
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.
tipseyy
24th Jan, 2008
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.
sukebind
19th Jan, 2008
4.05
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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