Makes 24
Cost £3.21
Ingredients
Pastry
- 300g/ 10oz Plain flour 150g/6oz Butter, cut into cubes 50g/2oz Caster sugar Grated rind of an orange Icing sugar for dusting
- 300g/ 10oz Plain flour
- 150g/6oz Butter, cut into cubes
- 50g/2oz Caster sugar
- Grated rind of an orange
- Icing sugar for dusting
For the filling
- 100g/ 4oz Blueberries
- 100g/4oz Apricots, chopped
- 1 Apple, grated
- 100g/4oz Sultanas
- 50g/2oz Almonds, chopped
- Juice of 1 Orange
- ½ tsp Cinnamon
- 50g/2oz Butter, melted
- 2 tbsp Brandy
Method
Preheat the oven to 180C/Gas mark 4. To make the pastry, sieve the flour into a bowl and rub in the butter until it resembles fine breadcrumbs. Add the sugar and orange rind. Add 4-6tbsp cold water to make the pastry into soft dough. Chill. To make the filling combine the blueberries, apricots, apple, sultanas, almonds, orange juice, cinnamon, butter and brandy in a bowl. Roll out the pastry on a floured surface, to 2mm thick. Cut 24 x 8cm rounds press these into the patty tins. Fill the pastry lined moulds with 1 tsp of filling. Cut out 24 stars and put on top of the pies. Bake for 10-12 minutes until the pastry is golden brown. Sprinkle with icing sugar, delicious served warm.
