Apple Blackcurrant Pastries Recipe By Tasty Recipes

APPLE PIE PASTRIES

Steps:

• In a large bowl, combine flour and salt. Cut in butter until crumbly. Sprinkle with vinegar. Gradually add milk, tossing with a fork until dough forms a ball. Cover and refrigerate for 20 minutes or until easy to handle. , Meanwhile, in another bowl, combine the brown sugar, flour and cinnamon. Cut in 2 tablespoons butter until crumbly; set aside. Melt the remaining butter. Cut apples into 1/2-in. rings., Shape dough into sixteen 11/2-in. balls; roll into 5-in. circles. Brush with 2 tablespoons melted butter. , Place one apple ring in the center of each circle. Top each with 2 teaspoons brown sugar mixture. Fold edges of dough over apple rings, leaving centers uncovered; crimp edges. Brush dough with remaining melted butter; sprinkle with sugar., Place 1 in. apart on ungreased baking sheets. Bake at 375° for 30-35 minutes or until golden brown and apples are tender. Serve warm.

BLACKBERRY & APPLE PASTIES

Steps:

• Heat oven to 200C/fan 180C/gas 6. Dust a work surface with icing sugar, then unroll the pastry and cut out 4 rounds using a small side plate as a template.
• Combine the apples, sugar and blackberries and put a small pile on each pastry circle. Dampen the edge of the pastry, then fold over to encase the fruit. 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.

BLACKCURRANT AND APPLE CRUMBLE

Steps:

• If using fresh blackcurrant pick them over and remove any stems. Rinse in cold water and drain
• Put the blackcurrants and sugar in a pan and heat gently to allow the sugar to dissolve. Stir often
• Once the pan starts to get a little liquid in it, turn the heat to medium and cook for 5-10 minutes until the blackcurrants are soft and a definite sauce has developed
• Take the pan off the heat and set aside
• Put the butter into a large pan and heat to just melt it. Add the sugar, stir and set aside
• Peel, core and chop the apples roughly
• Add to the butter and sugar in the pan, then return to the heat and cook, stirring frequently, for 5 minutes
• Preheat the oven to 180C/ 350F/ GM 4
• In a large bowl measure out the flour, granulated sugar and salt. Stir to combine
• Cube the butter, add to the bowl, then rub in: use your fingertips to rub the flour and butter together until it resembles breadcrumbs
• Stir through the oats and demerara sugar
• Tip the apples into a large baking dish
• Spoon the blackcurrant compote evenly over the apples
• Tip the crumble over the fruit and spread out roughly
• Bake for 30-40 minutes until the top is golden
• Remove from the oven and let cool for 5 minutes before serving