Mini Berry Pasties
- For the pastry
- 200g plain flour
- 100g butter
- 3/4 tablespoons ice cold water
- 1 teaspoon of cinnamon (optional)
- For the filling
- 1 cup blackberries
- 1 cup raspberries, cut in half
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
- 3 tablespoons cornflour
- 1-2 tablespoons caster sugar (depending on taste)
- 1 egg yolk
- Icing sugar for dusting
Rub the butter into the flour and cinnamon until the mixture resembles fine breadcrumbs. Add the water and combine to make dough. Refrigerate for 1 hour before making the pasties.
Preheat oven to 190°C.
In a small bowl, mix together cornflour, sugar and lemon zest. Set aside.
In another bowl, coat the berries with lemon juice. Sprinkle with the cornflour mixture.
Roll out the dough to 1/8inch thickness. Cut out circles using an 11cm cutter. Fill centre of dough circle with a desert spoon of the berry filling.
In a small bowl, whisk the egg yolk. Brush the edge of the dough circles with the egg and fold in half. Seal the edges with a fork.
Brush with egg wash and cut a small slit in the top of each pie to let out steam.
Bake for about 20 minutes, or until golden brown.
Cool to room temperature and dust with icing sugar.
Recipe courtesy of Seasonal Berries