Recipes+
Ingredients
Method
1.Preheat oven to 200°C/180°C fan-forced. Grease 8 holes of a 12-hole (1/3-cup) muffin tray. Using a 10cm round cookie cutter, cut 8 rounds from shortcrust pastry. Line prepared holes with pastry. Chill for 10 minutes to firm. Line pastry with baking paper. Cover bases with dried beans, rice or pie weights. Bake for 5 minutes Remove weights and paper.
2.Using a 7cm round cookie cutter, cut 8 rounds from puff pastry. Combine 400g of the blueberries, the cornflour and l/3 cup of the icing sugar in a large bowl.
3.Spoon berry mixture into pastry cases. Top with puff pastry; seal edges. Brush with egg. Sprinkle with sugar. Bake for 20-25 minutes or until golden brown. Stand in tray for 5 minutes. Transfer to a wire rack to cool.
4.Place remaining blueberries and remaining icing sugar in a small saucepan. Stir over low heat for 3-4 minutes or until heated and slightly syrupy. Dust pies with extra icing sugar. Serve topped with cream and blueberry sauce.
makes 8 You can replace blueberries with mixed berries, if you like. You can use almond meal instead of cornflour.
Note
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