Make it yourself...
Serves: 10 Prep Time: 30 min Cook Time: 25 min
250g plain flour, plus extra for rolling 125g cold butter, diced 1 x 410g can of red cherry and blueberry pie filling 1 egg 2tbsp milk 1tbsp caster sugar 1 To make 10 mini pies, preheat oven to 190C/ Gas 5. Rub flour and butter together until it resembles breadcrumbs. Add water gradually to make a dough. Wrap in clingfilm and chill for 20 min. 2 Roll out half pastry on floured surface and cut out 10 rounds with a
6cm fluted cutter.
Roll out other half, cut out 10 discs with a
Line 10 holes of a patty tin with large discs and divide filling between them. Dampen edges of pastry, put small discs on top, press edges to seal. Beat egg and milk together, brush pie tops, sprinkle with sugar and bake for 20-25.