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Nutrition: per serving

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

  • step 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.

  • step 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, October 2007

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Comments, questions and tips (11)

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Overall rating

A star rating of 3.5 out of 5.2 ratings

lalashisha01

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

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

teresahall

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

tipseyy

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

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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