Martha's plum blackberry pot pie

No matter whether you have always loved to cook or you have chosen it up as a hobby during quarantine, we would see a guess that you simply are watching out for new recipes to try. After all, becoming creative from your kitchen can be a superb and fulfilling way to spend time.

We have assembled most the very most adored and highest rated Martha's plum blackberry pot pie inside our website. It is the very best of the Ideal!

We have rounded up the most useful recipes . They are our loved, commented and rated 5star recipes out of our huge neighborhood, all in 1 place. The programs, mains, desserts and even more are ensured yummy!

How to make Martha's plum blackberry pot pie

  • Yield : 8
  • Prep Time : 0:45
  • Cook Time : 1:10
  • Total Time : 1:55

Ingredients

Top

  • 375g block puff pastry, partially thawed
  • 1 large egg white, lightly beaten
  • 2 teaspoons white sugar

Filling

  • 600g black plums, pitted, cut into 2cm-thick wedges (see notes)
  • 1 1/4 cups frozen blackberries (see notes)
  • 1/2 cup white sugar
  • 2 tablespoons cornflour
  • Large pinch of Chinese five-spice powder
  • Large pinch of freshly ground pepper (optional)
  • 1/4 teaspoon salt

Method

  • Step 1 Preheat oven to 190C/170C fan-forced.
  • Step 2 Make Top: Roll out pastry between 2 sheets of baking paper until 3mm thick (see notes). Place a 23cm-round pie dish, upside-down onto pastry. Using a small knife, cut around edge of dish to form a circle. Remove dish. Place the pastry round on a baking paper-lined baking tray. Re-roll pastry scraps. Roll out to 3mm thick. Cut five 2cm-wide strips from pastry.
  • Step 3 Brush pastry round with a little of the egg white. Using picture as a guide, arrange pastry strips on top. Brush with egg white. Using a 7cm-round cutter, cut a circle from the centre of pastry and discard. Sprinkle pastry with white sugar. Refrigerate for 15 minutes.
  • Step 4 Make Filling: Combine plums, blackberries, sugar, cornflour, five-spice, pepper and salt in a bowl.
  • Step 5 Pour filling into pie plate. Cover with foil. Place on a baking paper-lined baking tray. Place pastry round on top rack of oven and pie dish on lower rack. Bake for 30 minutes or until pastry is golden and cooked through. Place pastry, still on tray, on a wire rack to cool.
  • Step 6 Bake filling for a further 30 minutes or until mixture starts to bubble in centre. Remove foil. Top with pastry round. Bake for a further 10 minutes or until filling is bubbling in centre of pie. Place pie dish on a wire rack. Cool for at least 1 hour before serving.

© Copyright 2020 Get Recipe Book - All Rights Reserved