Next in my Great British Bake Off inspired recipes are these cute mini pies. This week was pastry week, something that admittedly I am not very good at! My sister is the pastry maker in our house so I have managed to avoid it. However, now I’m living in London it’s about time I pulled myself together and conquered the fear!
Please excuse the night-time photos, I had to take these snaps before my friends and I ate these whilst watching the Bake Off. The filling was really delicious. I had some left over which I used up as a compote on my porridge this morning – yum! My pastry was little to be desired however, (I’m blaming having neither a food processor nor baking beans!) so I need to keep practising!
Recipe (Makes 8 mini pies)
- 500g shortcrust pastry
- 400g (2 packs) blackberries
- 2 tbsp lemon juice
- 2 tbsp water
- 2 tbsp cornflour
- Preheat the oven to 180 degrees and remove your pastry from the fridge. Grease 8 holes in a muffin tin. Take half of it and roll it out to a thickness of 2mm. Use a 9cm round cutter to cut 8 circles of pastry and place them gently into the muffin tin. Make sure the sides are pressed well into the shape of the tin holes
- Place baking parchment followed by baking beans into the cases and blind bake for 10 minutes. Remove the baking beans and parchment and bake for a further 5 minutes
- Meanwhile you can be preparing the filling. Add the blackberries, lemon juice, water and cornflour to a pan and bring to the boil. Then reduce the heat and simmer for 15 minutes, stirring occasionally, until you have a thick jam like filling
- Roll out the remaining pastry to about 3mm thickness and cut out 7cm round circles. Cut a cross into each one to allow air to escape whilst baking
- Spoon the filling into the baked cases, pop the other pastry circles on the top and return to the oven for 15 minutes
- When they are golden brown, remove from the oven and serve with custard or cream!
Recipe by Rebecca Gale, 2013