Blackberry and Apple Dumplings

For 4 people you need

short crust pastry

6 oz. margarine
12 oz. plain flour
pinch salt
3 1/2-4 tablespoons water

For the filling

4 medium-sized cooking apples
4 oz. blackberries
2 oz. castor sugar
*make pastry little softer than for a pie or tart so’ that it wraps round apples without breaking

  1. Rub margarine into flour sieved with pinch of salt until it resembles fine breadcrumbs, mix with water to form firm dough, divide into five
  2. Roll 4 of the portions into rounds large enough to completely cover the apples; roll out remaining portion-use to make ‘leaves’ and ‘stems’.
  3. Peel and core apples, place in the centre of round of pastry.
  4. Fill with blackberries and sugar.
  5. Damp edges of pastry, draw up to cover apples, press together to seal.
  6. Turn apples over, put on baking sheet
  7. Damp backs of ‘leaves’ and ‘stems’ with water, press on top of apples.
  8. Bake until golden brown.
    Oven temperature: 375-400°F.-Gas Mark 5-6
    Oven position: centre

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