Blackberry and apple parcels are so simple to make and taste delicious too. Making little rectangular parcels, the kids can really get involved in this recipe from rolling out the pastry and shaping the parcels to making the filling. These little pastry parcels are perfect for dessert served warm with homemade custard, cream or ice cream. Make them in the autumn, when blackberries and apples are at their best.
- 300g apples, chopped
- 75g soft brown sugar
- 200g blackberries
- ½tsp vanilla extract
- 2 x packs 320g ready-rolled puff pastry
- 1 medium free-range egg, beaten
- 1tsp demerara sugar (optional)
Preheat the oven to 180C,gas 4.
Place the apples in a medium pan with the soft brown sugar. Cook over a medium heat, for 5 minutes, or until the apples are soft. Set aside to cool for 5 minutes. Stir in the blackberries and vanilla extract.
Cut the pastry into 6 x 10cm rectangles. Using a slotted spoon, divide the fruit mixture, equally, between half the pastry rectangles, leaving a 1-2cm border.
Brush the borders of the topped pastry rectangles with the beaten egg. Place the remaining pastry pieces over the top, pressing the edges down with a fork to seal in the filling. Make 2 slits in the top of each pie to let the steam escape.
Brush the parcels with the beaten egg and sprinkle with the demerara sugar, if using. Bake for 25 minutes, or until golden and cooked through. Leave to cool for 5 minutes and transfer to a wire rack.
Kids can help spoon the fruit onto the parcels and brush the border of the pastry with the beaten egg