Thursday, 8 December 2011

Apple and Blackberry Pastry

National Pastry Day is tomorrow (, but I won't have time then to make something delicious so I did it today!
I don't have a rolling pin, so the presentation is not great due to the dough being thick--but at least I made dough instead of buying it like the cookbook said! (I also think I might not be able to buy it here...Tesco randomly does not have stuff.)

  • Icing Sugar, to dust
  • 425g pack ready-rolled shortcrust pastry (or follow the recipe below)
  • 2 Bramley apples, peeled, cored and chopped
  • 2 TBSP light brown soft sugar
  • 150g punnet blackberries
  • thick cream, to serve (very English...)
1) Preheat the oven to 200C/392F.
2) Dust a work surface with icing sugar then unroll the pastry.
3) Cut out four rounds (if possible...) using a small side plate as a template.
4) Combine the apples and sugar with the blackberries.

5) Put a small pile on each pastry circle/line/whatever shape you got.
6) Dampen the edge of the pastry then fold over to encase the fruit.
7) Pinch and fold over the pastry along one edge to make a pasty shape (or just make sure the top is connected so it does not fall apart while baking).

8) Slash each pastry three times (or leave part open...).
9) Place on a baking sheet and cook for 20 minutes or until puffed and golden.
10) Dust with the icing sugar and serve with cream.

Shortcrust Pastry Recipe:
I read here: about how to make it and followed these directions: but made 1.5x the amount to cover the 425g for the recipe.

  • 300g flour
  • 115g butter, cubed
  • pinch of salt
  • 2-3 TBSP water
1) Sift the flour.

2) Add the butter and salt.

3) Mix with your hands until you have something similar to breadcrumbs.
4) Add the water and mix with a cold knife (so the dough does not get too warm and ruin itself).

5) Place in plastic wrap.
6) Put in the fridge for 15-30 minutes.

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