• 400 g (13 oz) mixed redcurrants and blackcurrants or all blackcurrants
  • 2 tablespoons water
  • 150 g (5 oz) caster sugar, plus extra for sprinkling
  • 1 tablespoon cornflour
  • 175 g (6 oz) raspberries
  • 200 g (7 oz) small strawberries, quartered
  • 1½ quantities all-butter sweet shortcrust pastry (see page 10)
  • milk, to glaze

Cook the currants with the measurement water and sugar in a saucepan for 5 minutes, stirring until soft. Mix the cornflour with a little extra water until a smooth paste, then stir into the fruit and cook until thickened. Add the raspberries and strawberries, stir gently together, then leave to cool.

Reserve one-third of the pastry, then roll out the remainder thinly on a lightly floured surface. Stamp out 12 × 10 cm (4 inch) circles with a fluted biscuit cutter and press into a buttered 12-section muffin tin. Reknead and reroll the pastry trimmings as needed.

Spoon the fruit into the pies. Roll out the reserved pastry and any pastry trimmings and cut out 12 × 7 cm (3 inch) lids with a fluted biscuit cutter. Cut a small flower, heart or star in the centre of each. Brush the top edges of the fruit-filled pies with a little milk, add the pastry lids and press the edges together well to seal.

Brush the pies with a little milk and sprinkle with sugar. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 25–30 minutes until golden. Leave to stand in the tins for 20 minutes, then loosen the edges with a knife and lift out of the tins. Serve warm with cream.

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