Last weekend I decided to bite the bullet and start the arduous task of clearing out my kitchen cupboards; if you know me and my love of kitsch kitchenalia, you can imagine the task I was facing. As I was routing around, deep within one particular cupboard, I unearthed these adorable pocket pie moulds I bought while in America last year. Rather than place them neatly back in their dark coffin, I decided to dust them off and utilise the blackberries and apples currently residing in my fridge and make me some pocket pies.
Now, I know apple and blackberry are an autumnal match made in heaven but judging by the weather we’ve been seeing in Newcastle lately it looks like September has graced us with her presence early this year.
Aren’t they just the sweetest? I can’t believe I went for so long without using these adorable little things. Now, if you excuse me, I think I have some peaches and cherries begging for a new pastry based home…
Blackberry & Apple Pocket Pies
(Adapted from BBC Good Food Magazine)
425g pack ready-rolled shortcrust pastry (I made my own)
2 Bramley apples , peeled, cored and chopped
2 tbsp light brown sugar plus extra for sprinkling
150g punnet blackberries
thick cream, to serve
Heat oven to 200C or fan 180C. Dust a work surface with icing sugar, then unroll the pastry and using your pie moulds cut out four pie cases. If you don’t have pie moulds you can cut out four circles using a small side plate as a template.
Combine the apples, sugar and blackberries and put a small pile on each pie or pastry circle. Dampen the edge of the pastry, then fold over to encase the fruit. If not using a mould pinch and fold the pastry over along one edge to make a pasty shape. Slash each pasty 3 times, lift onto a baking sheet and bake for 20 mins or until puffed and golden. Serve with cream.