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14 March 2014
This is a Raspberry Pie recipe I created based on a Raspberry Curd bought from an an English Heritage gift shop.
You can get the raspberry curd from most English Heritage gift shops (or from a local farm shop), or you can use raspberry jam available from any supermarket (seedless would probably be better).
200g of shortcrust pastry
Raspberry curd (or raspberry jam)
Pot of double cream
Pre-heat oven to 200 oC
Shortcust pastry can be homemade, easy mix or ready-to-roll.
Roll out and cut out 18 circles using a large round cutter.
Place pastry in a greased bun tray.
Put a bun case on each pastry and fill with dried peas.
Bake in the oven for 10 minutes
Remove the peas from the pastry shells. Put a teaspoon of raspberry curd or jam into each pastry case and place back into oven for a further 5 minutes.
The jam and curd should liquefy and settle in the pastry, if it does not then spread around using the back of a teaspoon.
Leave the pies to cool before removing from the bun tray.
Whip the double cream using an electric whisk until it is firm.
Once the pies have completely cooled, pipe the cream over the filling.
Top with a fresh raspberry.
Keep refrigerated until ready to eat, and eat the same day.