Apple and Blackberry Pasty

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.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

Rating:

Tags : Wild Food Dessert Recipes Baking Recipes British Recipes English Recipes Cornish Recipes

Original Version

This is a classic recipe derived from the 1929 volume of traditional Cornish recipes: Cornish Recipes, Ancient and Modern, Edith Martin, Truro, 1929

The relevant chapter being the one on Pasties (With varies Fillings)

Peel apples, slice thinly, and lightly sprinkle with brown sugar. In Summer time, blackberries are usually mixed with the apple.

Modern Redaction

Ingredients:

pastry for pasties

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.