Goose­berry & cus­tard pies


Serves 4 Prep 25 mins Cook 50 mins £ 2.02 a por­tion 1,157 kcal, 61g fat, 35g sat. fat, 90g sugar 6 sheets filo pas­try 50g but­ter, melted 2 tbsp golden caster sugar FOR THE GOOSE­BERRY COMPOTE 200g golden caster sugar 1 vanilla pod, split, seeds scraped out 500g goose­ber­ries, topped and tailed FOR THE CUS­TARD 300ml dou­ble cream 300ml full-fat milk 2 vanilla pods, split, seeds scraped out 4 large egg yolks 50g golden caster sugar 20g each plain flour and corn­flour

First, make the compote. Put the sugar and vanilla pod and seeds in a saucepan with 3 tbsp wa­ter and bring to the boil. Add the goose­ber­ries and sim­mer for 20 mins. Di­vide be­tween 4 small pie dishes. Chill in the fridge.

Put the cream, milk and vanilla pods and seeds in a saucepan and bring to the boil. In a bowl, whisk the egg yolks, sugar, flour and corn­flour. Pour the hot milk mix­ture over the egg mix­ture, whisk­ing con­stantly. Rinse out the saucepan, then pour the cus­tard into the pan and whisk on a low heat for 5- 6 mins un­til thick. Sieve into a large jug, dis­card the vanilla pods, then pour the cus­tard over the compote in the pie dishes. Leave to cool.

Heat oven to 180C/160C fan/gas 4. Lay a sheet of filo on a work sur­face, brush with some but­ter, top with an­other sheet, then re­peat. Scat­ter the top layer with sugar, then cut the pas­try into 4 rec­tan­gles. Scrunch each rec­tan­gle and place each on top of a pie dish. Bake for 20 mins, then serve hot.

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