donna hay - - Quick Fix -

2 cups (300g) frozen black­ber­ries

1 ta­ble­spoon corn­flour (corn­starch)

¼ cup (55g) caster (su­perfine) sugar 1 tea­spoon vanilla ex­tract

4 sheets frozen short­crust pas­try, thawed 1 egg, lightly beaten

2 ta­ble­spoons cof­fee sugar+ vanilla ice-cream, to serve Pre­heat oven to 200°C (400°F). Place the black­ber­ries, corn­flour, sugar and vanilla in a small bowl and mix to com­bine. Cut out 6 x 11cm rounds from the pas­try and use to line the bases of a lightly greased ½-cup-ca­pac­ity (125ml) 6-hole muf­fin tin. Di­vide the fill­ing between the pas­try cases. Cut 6 x 7.5cm rounds from the re­main­ing pas­try. Brush the edges of the larger pas­try rounds with egg and top with the lids. Press the edges to­gether to seal. Brush the tops with egg and sprin­kle with cof­fee sugar. Us­ing a small sharp knife, cut a slit in the top of each pie. Cook for 25–30 min­utes or un­til golden brown and pas­try is cooked through. Serve with ice-cream. MAKES 6. You can find cof­fee sugar in the bak­ing aisle of many su­per­mar­kets.

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