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460g Cooks' Ingredients frozen shortcrust pastry sheets, defrosted
800g gooseberries, stemmed
150g caster sugar, plus extra for topping
2 tbsp elderflower cordial
2 tbsp cornflour
1 egg, beaten
1. Use one of the pastry sheets to line the base of an 18cm round pie dish, trimming any excess pastry from the edges; chill for 30 minutes.
2. Meanwhile, heat ½ the gooseberries in a pan with the sugar, cordial and cornflour. Simmer for 8-10 minutes, stirring until thick and most of the berries have broken down. Remove from the heat and stir through the remaining gooseberries. Allow to cool.
3. Preheat the oven to 200°C, gas mark 6. Spoon the gooseberry fi lling into the lined pie dish. Brush the edges of the pastry with egg, then use the remaining sheet of pastry to top the pie. Trim any excess and crimp the edges of the pastry together with a fork (keep any excess pastry wrapped in the fridge to use in another recipe). Cut a small cross through the centre of the pastry with a knife to allow the steam to escape while cooking. Brush with egg and scatter over 2 tsp sugar.
4. Bake for 30-35 minutes, until the pastry is golden. Cool for 10 minutes before serving.
Typical values per serving:
This recipe was first published in June 2011.
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