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Blackberry & apple pasties

A delicious way with Autumn fruit in tasty pasties

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 471
  • Carbohydrates 58
  • Saturated Fat 10
  • Sugar 20
  • Protein 7
  • Fat 25
  • Fibre 3
  • Salt 0.85

Nutrition per serving

  • Calories 471
  • Carbohydrates 58
  • Saturated Fat 10
  • Sugar 20
  • Protein 7
  • Fat 25
  • Fibre 3
  • Salt 0.85

Ingredients

  • icing sugar, to dust
  • 425g pack ready-rolled shortcrust pastry
  • 2 Bramley apples, peeled, cored and chopped
  • 2 tbsp light brown sugar
  • 150g punnet blackberries
  • thick cream, to serve

Tip

Make it family size
AUTUMN FRUIT PIE Heat oven to 200C/fan 180C/ gas 6. Place the fruit and sugar in a pie dish. Unroll 1 sheet ready-rolled puff pastry over the dish and trim the edges. Sprinkle with sugar and cut 2 small slashes into the top. Bake for 30 mins until golden.

Method

  1. Heat oven to 200C/fan 180C/gas 6. Dust a work surface with icing sugar, then unroll the pastry and cut out 4 rounds using a small side plate as a template.

  2. Combine the apples, sugar and blackberries and put a small pile on each pastry circle. Dampen the edge of the pastry, then fold over to encase the fruit. Pinch and fold the pastry over along one edge to make a pasty shape. Slash each pasty 3 times, lift onto a baking sheet and bake for 20 mins or until puffed and golden. Serve with cream.

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