Berries are the star of this mini berry pies recipe by Lakeland – and with just four steps you'll have them made in no time!
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Brought to you by Lakeland
These mini berry pies by Lakeland are the perfect autumn bake!
300 g frozen mixed berries
55 g caster sugar
2 tsp cornflour
5 sheets of shortcrust pastry
1 free-range egg white
1 tbsp caster sugar, plus extra
Preheat the oven to 200°C/Gas Mark 6. Grease three 12-hole mini muffin pans.
Stir the berries and sugar in a small saucepan set over a medium heat until the sugar dissolves. Bring to the boil. Blend the cornflour with 1 tbsp water, then stir into the berry mix. Stir until the mixture boils and thickens. Cool.
Cut 36 x 6cm (2½in) rounds from the pastry, then press the rounds into the pan holes. Cut 36 x 4cm (1½in) rounds from the remaining pastry. Spoon the berry mixture into the pastry cases, then top with the smaller rounds. Press the edges firmly to seal. Brush the tops with egg white, then sprinkle with extra sugar. Make a small cut in the tops.
Bake for about 20 minutes until lightly golden. Leave in the tin for 10 minutes before turning, top-side up, onto a wire rack. Serve warm or cool.