Thursday, 22 March 2012

Mini Blackberry and Apple Pies

This afternoon Mimi and I made some mini blackberry and apple pies.  We made them to put in Mimi's packed lunch box tomorrow.  I think I have been putting too much chocolate in her packed lunch box!  They were really easy to make.

Pre-heat your oven to 180 degrees.

The ratio for making shortcrust pastry is half fat to flour.  I made the following, this allowed for 12 mini blackberry and apple pies. 

8oz plain flour
2oz margarine (I used Stork)
2oz lard (I used TREX)

If you wanted to you could use all margarine but your pastry will be stiffer and more yellow.

You need to rub in the fat to the flour until it resembles breadcrumbs then slowly add 2-3 tablespoons of really cold water.  Bring it together into a dough and then wrap in cling flim.  I then placed mine in the freezer for 20mins or so whilst I got my pie filling ready.

Apple Pie Filling:

3 eating apples (I used coxes) peeled and diced finely.
1 handful of blackberries or summer fruits
1 egg lightly beaten

Place your peeled apples into a small pan with a splash of water, heat them over a low heat until softened then add your remaining soft fruit, again heating it until it has softened roughly about 2-3mins.

Take your pastry out of the freezer and grease your bun tin.  Roll your pastry out thinly, then using a round pastry cutter cut out 12 rounds these need to be slightly bigger than the bun tin holes.  Then carefully spoon 1 teaspoon of your pie filling into the centre of each pastry base.  Re-roll your pastry and this time using a slightly smaller pastry cutter cut out another 12 rounds.  Place a pastry lid onto each of your pies.  Using a fork squash the edges together and mark a cross each lid.  Brush liberally with your egg and place in your pre-heated oven for about 20mins.


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