Ingredients
- 350g/12oz readymade
shortcrust pastry - 225g/8oz blueberries
- 225g/8oz blackberries
- ½
lemon, juice and zest - ½ tsp ground
cinnamon - 25g/1oz
demerara sugar - 1 free-range
egg, lightly beaten - 4 tbsp
apricot jam - 4 tbsp water
- 150g/5oz
clotted cream, to serve
Preparation method
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Preheat the oven to 200C/400F/Gas 6.
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Grease and flour four dariole moulds.
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Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie.
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In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet.
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Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam.
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Brush with egg and cook for about 20 to 30 minutes, until the top is browned.
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Once cooked, allow to rest, before removing from the mould.
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Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie.
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Serve with clotted cream.