Name: Gooseberry bakewell pies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Cuisine: English
Ingredients: cream or ice cream to serve; 1 large egg separated; 225g unsalted butter softened; 50g white caster sugar plus extra 25g for sprinkling; 350g plain flour plus extra for dusting; 50g unsalted butter softened; 50g caster sugar; 1 large egg; 1 tsp almond extract; 50g ground almond; 1 tbsp plain flour; 300g gooseberry (medium-sized are best, 6 per pie), topped and tailed

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Gooseberry bakewell pies

Gooseberry bakewell pies

Jane Hornby

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Serves 8

Easy

Prep: 30 mins

Cook: 20 mins

plus chilling

A star rating of 4 out of 5.4 ratingsRate

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These individual gooseberry and almond pies in crumbly pastry are good enough to give your dinner guests goose-bumps

Freezable

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Ingredients

Nutrition

Units:

MetricUS

cream or ice cream

to serve

For the pastry

1 large egg

separated
225g unsalted butter

softened
50g white caster sugar

plus extra 25g for sprinkling
350g plain flour

plus extra for dusting

For the filling

50g unsalted butter

softened
50g caster sugar
1 large egg
1 tsp almond extract
50g ground almond
1 tbsp plain flour
300g gooseberry

(medium-sized are best, 6 per pie), topped and tailed

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Nutrition: per serving

kcal539
fat34g
saturates19g
carbs54g
sugars20g
fibre3g
protein8g
salt0.4g

Method

step 1

For the pastry, put the egg yolk, butter, sugar and ½ tsp salt in a processor and pulse until creamy and soft. Add the flour and pulse until the mix comes together in clumps, but don’t overwork it. Tip onto the work surface and squish the dough together to make a smooth disc. Wrap and chill for 30 mins.
step 2

For the filling, beat the butter, sugar, egg, extract and almonds together until creamy, then fold in the flour and a pinch of salt.
step 3

Line a large, flat baking sheet with parchment. Roll the pastry on a floured surface until just thicker than a £1 coin. Stamp 16 x 9cm circles using a pastry cutter, re-rolling the trimmings. Put 8 of the rounds on the sheet, allowing a little space between each one. Spoon 1 tbsp of the filling onto the middle of the rounds, flatten it out a little, then press in 6 gooseberries, pointy end up, in a flower shape.
step 4

Briefly beat the egg white with a fork until frothy. Brush some of this over the remaining circles, then sit them on top of the berries, like hats – the pastry on top will fold itself over the berries as it cooks. Sprinkle with the 25g sugar and chill while you heat oven to 190C/170C fan/gas 5. Bake the pies for 35 mins or until golden. Serve warm with cream or ice cream.

Recipe from Good Food magazine, June 2014

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A star rating of 4 out of 5.4 ratings

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