ORANGE SHORTCRUST PASTRY
225 g Plain Flour
55 g Icing Sugar
A Pinch of Salt
1 Orange; (zest)
225 g Unsalted Butter
1 Egg
1 tb Milk
FILLING
350 g Apples; (peeled and cored)
25 g Butter
25 g Caster Sugar
350 g Strawberries
1. In a large bowl, sift the flour, icing sugar and salt together, stir in
the orange zest. Rub in the butter to give a breadcrumb texture. Make a
well in the flour, mix the egg with the milk and then gradually add to the
flour to form a dough. Wrap in cling film and leave to rest in the
refrigerator for at least 30 minutes.
2. Preheat the oven to 180?c / 350?f / Gas Mark 4 and grease a tray of
standard muffin tins. Make the filling, put the apples, sugar, butter and
orange juice in a pan and simmer gently until the apples are just tender.
Remove from the heat and allow to cool before adding the strawberry pieces.
3. Divide the pastry in half and roll out to 1/4 inch thick. Using a pastry
cutter, cut out ten 4 inch circles and use to line the greased muffin tins,
prick the base with a fork and leave to rest in the fridge for at least 15
minutes. Roll out the remaining pastry and using a 2 1/2 inch pastry
cutter, cut out ten lids.
4. Line the muffin tins with greaseproof paper and baking tins and bake
blind in the preheated oven for 5 minutes, remove the greaseproof paper and
beans and continue to cook for 5 minutes. Spoon the apple and strawberry
mixture into the pastry cases and then moisten the edges of the pastry with
a little of the orange juice, place the lids on top and make a small hole
in the top of each. Brush the tops with a little egg and bake for 20
minutes.
5. Serve the little pies with fresh custard
Yields
4 servings