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.