Black Currant Pies (individual)

 blackcurrant pie

Ingredients

 For the filling

  • 350 g Blackcurrants
  • 175 g White sugar
  • 3 1/2 tsp Cornflour

 for the pastry

  • 400 g plain flour
  • Large pinch salt
  • 70 g Caster sugar (plus a little extra for dusting)
  • 200 g butter – cold
  • 90ml Iced water
  • 1 Egg – beaten

 Method to make the filling

  1. Put the fruit, sugar and cornflour into a saucepan,
  2. Cook on a moderate heat, stirring constantly with a wooden spoon, for 5-10 minutes.
  3. As they cook, squish the blackcurrants a little with the back of the spoon
  4. When the sugar has dissolved and the fruit has turned into a thick jammy consistency remove from the heat and let cool completely

 Method to make the pies

  1. Put the flour, salt and sugar into a large bowl and mix well.
  2. Cube the butter and drop it into the bowl.
  3. Using the K beater mix on speed 3 until the mixture resembles breadcrumbs
  4. Add 4 tbsp iced water and mixuntil combined. Add a little more water if the dough feels too dry
  5. Flatten the pastry, wrap in clingfilm and chill for 30 minutes in the fridge
  6. Preheat the oven to 175C / GM3
  7. Roll the pastry out on a floured worktop to a thickness of 2-3mm
  8. Grease the 12 wells of the muffin tin.
  9. Cut out 12 large circles to line your muffin tin holes and 12 smaller circles big enough to cover the tops. 
  10. Gently push the larger circles into the wells of the muffin tin and spoon the cooled blackcurrant pie filling into each pie – around 2/3 – 3/4 full
  11. Use a little beaten egg to wet the rim of the remaining circles and press these onto the pies to form the lid. Ensure there are no gaps between the two layers of pastry
  12. Use a knife to cut a small pattern into the rim of each pie and cut a little slit in the circle to allow air to escape
  13. Brush the top of each pie with beaten egg and sprinkle a little caster sugar over the top
  14. Bake for 20-25 minutes until golden brown
  15. Allow to cool in the tin before removing. Any pies that are stuck in the holes can be loosened with a slim knife
  16. Keep in an airtight container for up to 3 days or freeze
  17. Serve with extra thick double cream.