Recipes

Seasonal Fruit Pasty
Mossland School

INGREDIENTS
250g puff pastry
3 apples
A Punnet of strawberries
A Punnet of blackberries
25ml of cold water
1 beaten egg
Brown & icing sugar

METHOD:
Pre-heat oven to 180 ˚c

Mix all needed fruit into a paste type substance into dish.

Cut the pastry and slice into two halves, spoon roughly 4 tablespoons of the fruit paste into the centre of each half.

Fold pastry to left and right and gently push down the edges of the pastry together.

Sprinkle brown sugar over base of the pastry

Then cut a couple of holes into the pastry so the pie can breath.

Brush beaten egg over the pastry

Cook for 30minutes until golden

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This page was last updated on Thursday, 15 October, 2009