Blueberry Moons
Warm, jammy blueberry is one of my absolute favourite things. And encased in sweet shortcrust pastry...well, I'm not sure there's anything better on a frosty morning.
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Ingredients
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Filling
2 apples, peeled and cubed (small cubes)
2 cups fresh/frozen blueberries
3 tbsp brown sugar
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Crust
500g flour
100g brown sugar
250g cold butter, cubed
2 eggs
splash milk
Extra egg for brushing
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Tools
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mixing bowl
lined baking sheet
medium saucepan
rolling pin
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Method
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Preheat your oven to 180C/350F. Line a baking sheet.
Add your flour and brown sugar to a mixing bowl and stir to combine.
Tip in your cold butter cubes.
rub and press the cubes and flour between your fingers until you have a breadcrumb consistency
(this can make your fingers ache so you will definitely need a grownups help.).
Add your 2 beaten eggs and a splash of milk.
The dough will start off crumbly so don't add too much milk at first or it will get too sticky as you work it
Bring the dough together (don't panic if it starts off crumbly)
Knead for a minute until its smooth
Pop into a bowl and cover with a plate, then chill for 30 minutes
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Filling
While your dough is chilling, put your fruit and brown sugar in a saucepan and cook on medium heat until apples are softened.
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After 30 minutes, remove your dough from the fridge. Sprinkle a little flour on your work surface and roll the dough to about 1/4 inch thick.
Use a glass to cut an even number of circles from your dough. Roll half of these circle with your rolling pin so they're a little bigger than the others
Place 1 tbsp of filling into the center of each of the larger circles and brush around the edges with egg. Place a small circle on top and fold over the edges of the bottom circle to encase the filling and the edges of the smaller circles, too. Press down firmly all around.
Cut a slit into the top of each moon to allow steam to escape. Brush the top with more of the egg wash.
Bake for 15 minutes or until browned
Cool a little as the filling will be HOT
And Enjoy x
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