Ingredients

The following ingredients have 4 Servings
  • 1 egg
  • 2 tbs milk
  • 350 g frozen blueberries
  • 2 tbs cornflour
  • 1/2 cup brown sugar
  • 1 vanilla bean
  • 2 tsp ground cinnamon
  • 1 1/2 cups plain flour
  • 125 g butter chilled
  • 1/3 cup caster sugar
  • 1 egg yolks
  • 1 tbs water chilled

Instruction

  • Pre-heat oven to 180 degrees celsius.
  • Place all filling ingredients in a saucepan on medium heat. Scrape vanilla bean seeds into mixture.
  • Stir until mixture begins to bubble and allow to simmer until it becomes thick.
  • Take off heat and allow to cool.
  • In the food processor, combine the flour, butter and sugar until a 'bread crumb' like consistency forms.
  • Add the chilled water and egg yolk, and process until a dough ball forms.
  • Wrap dough in cling wrap and place in fridge for 30 minutes.
  • After 30 minutes, take dough out of fridge and roll out on a floured surface to 1/2 cm in thickness.
  • Spray the muffin tray with olive oil spray. Using a round cutter, cut out 6 large circles of dough to fit the inside of the muffin tray. Cut a further 6 circles to use as the pie lids.
  • Fill each pie with blueberry filling. Place the additional round of pastry on top, and press down the edges with a fork to seal.
  • Mix together the egg and milk for egg wash. Brush on using a pastry brush.
  • Put pies in oven and bake for 20 minutes or until golden in colour.