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.