Method
1. Roll out the pastry onto a lightly floured surface and use to line a small 7” pie dish, leaving a little overhang, save the remaining pastry for the lid. Prick the base of the pastry with a fork, fill with baking beans and bake blind for 15 minutes or until firm.2. Meanwhile, mix the cornflour with the fruits When the pastry is ready, remove the baking beans and fill with the forest fruits then dot the butter over.
3. Using a decorative star or leaf cutter, cut out shapes from the remaining pastry and place onto the fruit to form a lid, leaving a few small holes so the fruit is visible in places.
4. Glaze with egg and sprinkle with sugar. Bake in the oven for 25-30 minutes until golden on top. Delicious served hot or cold with brandy cream!
Ingredients
• 500g shortcrust pastry
• 1 jar Opies Forest Fruits with Cassis, drained
• 2 tbsp cornflour
• 1 knob butter
• 1 egg, beaten
• Sprinkling of demerara sugar
• Brandy cream, to serve
