Jammy Ghost Pies
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Jammy Ghost Pies
Prep Time10 Minutes
Servings10
Cook Time15 Minutes
Ingredients
Pre-rolled puff pastry
200g frozen raspberries
Juice 1 lemon
1 heaped teaspoon cornflour
Icing sugar to serve (optional)
Directions
INGREDIENTS
- Pre-rolled puff pastry
- 200g frozen raspberries
- Juice 1 lemon
- 1 heaped teaspoon cornflour
- Egg or milk wash
- Icing sugar to serve (optional)
METHOD
- Pre-heat oven to 220ºC.
- Add the raspberries and lemon juice to a small sauce pan over a medium heat. Bring to a bubble stirring, then turn the heat off and stir in the cornflour quickly until it thickens. Leave aside to cool.
- Roll out the puff pastry, then using a ghost cooker cut out the ghosts. Divide the cuts into two, for the top pastry I used a straw to cut out circles for eyes and a smaller circular cutter for the mouth.
- Add a little jam to the base, then top with the cut out ghost pastry. Brush with a little egg or milk wash, then bake for 12-15 minutes until golden brown.
- Serve with a light dusting of icing sugar (optional).
10 minutes
Prep Time
15 minutes
Cook Time
10
Servings
Recipe
INGREDIENTS
- Pre-rolled puff pastry
- 200g frozen raspberries
- Juice 1 lemon
- 1 heaped teaspoon cornflour
- Egg or milk wash
- Icing sugar to serve (optional)
METHOD
- Pre-heat oven to 220ºC.
- Add the raspberries and lemon juice to a small sauce pan over a medium heat. Bring to a bubble stirring, then turn the heat off and stir in the cornflour quickly until it thickens. Leave aside to cool.
- Roll out the puff pastry, then using a ghost cooker cut out the ghosts. Divide the cuts into two, for the top pastry I used a straw to cut out circles for eyes and a smaller circular cutter for the mouth.
- Add a little jam to the base, then top with the cut out ghost pastry. Brush with a little egg or milk wash, then bake for 12-15 minutes until golden brown.
- Serve with a light dusting of icing sugar (optional).