APPLE AND RHUBARB PIE
INGREDIENTS (SERVES 4)
2 sheets Borg's shortcrust pastry
2 knobs Ashgrove butter
4 green apples, diced
handful of blueberries
1/2 cm knob of ginger, grated
1 tbs vanilla paste
1/2 cup white sugar, extra to garnish
Preheat oven to 180 degrees.
Melt the butter in a pan over a medium heat and cook the apple until it has caramelised. Add the rhubarb, blueberries, ginger, vanilla and sugar. Add the zest and half juice the juice from one lemon. Once the rhubarb has softened turn the heat off and set aside to cool.
With the pastry sheets cut out around 30 small circles. Evenly fill the pan and brush the pastry with some egg wash and a sprinkle of sugar on top. Cook in the oven for 20 minutes or until the pastry becomes golden.