Make it your­self...

Serves: 10 Prep Time: 30 min Cook Time: 25 min

Pick Me Up! - - QUICK & EASY RECIPE - Find more recipes at:

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

7-8cm cut­ter.


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.

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