Se­lasi’s IN­STA-GRUB

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With au­tumn around the cor­ner, W it’s time to swap bar­be­cues for Sun­day din­ners – and what bet­ter way to im­press your mates than with this min­i­mum-ef­fort, max­i­mum­re­sult pud­ding, which is burst­ing with sea­sonal flavours? Se­lasi says, “This recipe is a re­minder of all things spiced and win­tery to come. It has the per­fect combo of cin­na­mon, ap­ples and black­ber­ries – it’s great as a light dessert af­ter a big Sun­day lunch, and looks as though a lot of ef­fort has gone into cre­at­ing a Show­stop­per.”

Ap­ple and blackberry puff pie

In­gre­di­ents l 300g fresh black­ber­ries l 2 pink lady ap­ples, peeled and cored l 1/2tsp cin­na­mon l 2tbsp brown sugar l 1 ready-to-roll puff pas­try l 1tbsp De­mer­ara sugar l 50g flaked al­monds

l Egg wash (1 egg yolk and 15ml milk) Fol­low Se­lasi on Twitter and In­sta­gram @se­lasigb


Chop the ap­ples into small cubes and place in a pan. Add the black­ber­ries, cin­na­mon, brown sugar and a splash of wa­ter. Cook over a medium heat for 15 min­utes or un­til ten­der. Once cooked, re­move from the hob and leave to cool.


Roll out the pas­try, cut into two equal pieces and score the edge of one, leav­ing about 0.5 to 1cm around the edge. Fill the other with the fruit mix and brush the edge with egg wash. Cover with the scored pasty and press the edges with a fork. Score the top with a knife and chill for 15-20 mins.


Pre­heat the oven at 190°C fan. Take the pas­try out of the fridge, brush the top with egg wash and sprin­kle over sugar and al­monds. Bake for 18-20 mins, or un­til fill­ing is pip­ing hot and the top is golden brown. Leave to cool or serve fresh out of oven with cream or ice cream.

Fill the pas­try

Make the fill­ing

Top with sugar and al­monds

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