Blackberries and sweet apples are enclosed in sweet flaky pastry, then topped with icing sugar in this fantastic pudding. Serve warm from the oven with custard or thick cream or cool the next day.
- 425g sweet shortcrust pastry
- 2 bramley apples, cored, peeled and chopped into small chunks
- 150g blackberries
- 50g icing sugar
- 35g brown sugar
- 1 tsp. butter
Melt butter in a large pan and add the apple and brown sugar. Heat briefly until the apple starts to soften. Cool.
Roll the shortcrust out to the thickness of around a £1 coin dusting the worktop with plenty of icing sugar.
Mix the blackberries into the apple mix. Cut 4 rounds from the pastry. Pile the filling onto one half of each circle, leaving a border of a couple of cm. Dampen the edges, then fold the top of the pastry to enclose. Pinch and crimp the edges and slash the top of each pasty with a sharp knife.
Put the pasties onto a baking sheet and bake at 180C for around 20 minutes or until golden and crisp. Dust with the rest of the icing sugar before serving.