Apple and Blackberry Pasty is a traditional English recipe (from Cornwall) for a classic pasty of apple slices, blackberries and sugar baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Apple and Blackberry Pasty.
For the Filling:
2 cooking apples, peeled, cored and thinly sliced
100g blackberries, washed and dried
2 tbsp brown sugar
Method:
Prepare the fruit then take two rounds of the pasty pastry and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the half the filling mix over the uncovered half of pastry. Top with half the apple slices and half the blackberries. Then scatter a tablespoon of the sugar over the top.
Dampen the edges lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together, then cut a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 200°C and bake for about 40 minutes, or until the filling is piping hot and the pastry is firm and golden.
Click on the image, above to submit to Pinterest.