Whisper sweet somethings with this fruity filled pie
(2 votes)
Cook: 30 Mins
Serves: 10
Price: £1.25 per serving
Nutritional Information
Each 117g serving contains
Energy
1185kj
283kcal
1185kj
283kcal
14%
Fat
15.2g
15.2g
Med
22%
22%
Saturates
6.1g
6.1g
Med
31%
31%
Sugars
16.4g
16.4g
High
18%
18%
Salt
0.29g
0.29g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
1013kj/242kcal
Typical energy values per 100g:
1013kj/242kcal
Ingredients
20g butter
500g Frozen for Freshness Summer Fruits
100g caster sugar
1 vanilla pod, halved, seeds removed but not discarded
1tbsp cornflour
375g ready rolled shortcrust pastry
1 egg, beaten
100ml double cream (optional)
1tbsp icing sugar
Method
1
Preheat the oven to 190C/170C Fan/Gas 5. Melt the butter over a medium heat. Add the berries, caster sugar, vanilla pod and seeds, cornflour and 2tbsp water. Cover, bring to the boil and simmer for 5 mins, stirring occasionally. Pour into an ovenproof dish.
2
Roll out the pastry. Using a heart-shaped cutter, cut out 10 large hearts and 10 small ones. Brush them all with the egg wash, place the small hearts on top of the large hearts, then arrange on top of the mixed berries.
3
Bake in the oven for 20 mins until the pastry is golden and the berry middle is bubbling. Serve with a drizzle of double cream (if using) and dust with icing sugar.