After picking kilo upon kilo of blackberries, my little girls wanted a blackberry pasty!
So here it is.
300g blackberries, rinsed
Sugar, to taste
Handful of raisins
50g ground almonds, approx
Splash of milk
Flour to dust
1, Place the blackberries in a saucepan with a good spoon of sugar and bring up to the boil . The blackberries will release their natural juice as they heat up.
2, strain the blackberries through a sieve, capturing the juice. Place the juice back in the pan and reduce by half. The blackberries can now be added back to this to create a compote. Leave to cool.
3, Roll the puff pastry out to the size of a large dinner plate. Brush with a little milk and sprinkle one half with ground almonds and raisins. Place the blackberry compote on top. Now fold the empty half of the pastry over the filling to create a pasty . Press the edges down with a fork .
4, place on a baking tray and refrigerate for 15 minutes to relax and firm the pastry up.
5, Pre heat the to 200C. Brush the chilled pasty with a little milk and liberally sprinkle with castor sugar. Cut an air vent in the top. Bake in the oven for 20-25 minutes or until crisp and golden.
I served mine with a simple no churn vanilla ice cream. Delicious hot or cold !
sprinkling the pastry with ground almonds will absorb any juice that comes out of the blackberries. Helping to avoid a soggy bottom.
Using milk as a wash allows to pastry to be cooked longer in the oven without it caramelising to quickly.
Allowing the pastry to rest in the fridge will prevent it from shrinking when cooking.