Mini berry pasties

Ingredients:

Pastry

  • 200g plain flour
  • 100g butter
  • 3/4 tablespoons ice cold water
  • 1 teaspoon of cinnamon (optional)

 

Filling

  • 1 cup blackberries
  • 1 cup raspberries – cut in half
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons cornflower
  • 1-2 tablespoons caster sugar (depending on taste)
  • 1 egg yolk
  • Icing sugar for dusting

 

Method:

 

  • Rub the butter into the flour and cinnamon until the mixture resembles fine breadcrumbs.  Add the water and combine to make dough.  Refrigerate for 1 hour before making the pasties.
  • Preheat oven to 190 degrees centigrade
  • In a small bowl, mix together cornflower, sugar and lemon zest.  Set aside.
  • In another bowl, coat the berries with lemon juice.  Sprinkle with the cornflower mixture.
  • Roll out the dough to 1/8inch thickness.  Cut out circles using an 11cm cutter.  Fill centre of dough circle with a desert spoon of the berry filling.
  • In a small bowl, whisk the egg yolk.  Brush the edge of the dough circles with the egg and fold in half.  Seal the edges with a folk. 
  • Brush with egg wash and cut a small slit in the top of each pie to let out steam.
  • Bake for about 20 minutes, or until golden brown. 
  • Cool to room temperature and dust with icing sugar.