For the Pastry
- 250g plain flour
- 130g chilled butter chopped into small cubes
- 50g caster sugar
- 1 egg
- 1 punnet strawberries
- 2 punnets blueberries
- 1 tbs caster sugar
- Juice and zest of half a lemon
- 1/2 tsp vanilla essence
- Good crack of black pepper
- 1 tsp cornflour
To make the pastry place flour, butter and sugar in a food processor and blend until breadcrumbs are formed.
Add the egg and a tablespoon of cold water and blend more until thick lumps are created.
Pour out mixture onto a floured surface and knead until a dough is formed.
Form the pastry into a rectangle shape, cover with cling film and place in the fridge to rest for 2 hours.
Meanwhile, take the cling film off the strawberries and slice into quarters.
Place in a bowl and add blueberries, lemon zest and juice, vanilla, pepper, sugar and cornflour.
Stir to combine well. Once the pastry is ready, remove cling film and place onto a lightly floured bench.
Roll out nice and thin with a rolling pin until about 5mm thick and wide enough for the berry mixture to be placed in the middle.
Place pasty on a greaseproof lined oven tray.
Place berry mixture in the middle and fold the pastry into the middle, half covering the berries.
Brush edges with egg wash and sprinkle with raw sugar. Bake for 40 minutes or until pastry is golden brown.
By Chef Tom Morrison