100 g butter or margarine
150 g flour
20 g Dansukker Icing Sugar
30 ml water
Filling
100 g blueberries
25 ml finely chopped mint
40 g Dansukker Brown Sugar Dry
Glaze
1 egg white
80 g Dansukker Cane Sugar Granulated
25 g chopped nuts (optional)
Wooden lollipop sticks
Work together the pastry ingredients. Put the pastry in a plastic bag and refrigerate for at least 30 minutes. Mix the berries, mint and brown sugar in a bowl.
Roll out the pastry on a floured worktop. Using a cutter or a glass, cut out 20 disks measuring 8-10 cm across. Spoon the blueberry filling onto half of the disks. Brush the edges with egg white and place the remaining discs on top. Press the edges together with a fork. Brush the pies with egg white and sprinkle with cane sugar.
Bake in the centre of the oven at 200 °C for approx. 15 minutes. Press a lollipop stick into each pie immediately on removing from the oven. Leave to cool slightly before serving.
If desired, serve with some vanilla custard to dip the pies in.
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