INGREDIENTS

INSTRUCTIONS

In a large bowl, sift the flour, icing sugar and salt together, stir
in the orange zest. Rub in the butter to give a breadcrumb texture.
Make a well in the flour, mix the egg with the milk and then  gradually
add to the flour to form a dough. Wrap in cling film and  leave to rest
in the refrigerator for at least 30 minutes. Preheat  the oven to
180°c / 350°f / Gas Mark 4 and grease a tray of  standard muffin
tins. Make the filling, put the apples, sugar, butter  and orange juice
in a pan and simmer gently until the apples are just  tender. Remove
from the heat and allow to cool before adding the  strawberry pieces.
Divide the pastry in half and roll out to 1/4 inch  thick. Using a
pastry cutter, cut out ten 4 inch circles and use to  line the greased
muffin tins, prick the base with a fork and leave to  rest in the
fridge for at least 15 minutes. Roll out the remaining  pastry and
using a 2 1/2 inch pastry cutter, cut out ten lids. Line  the muffin
tins with greaseproof paper and baking tins and bake blind  in the
preheated oven for 5 minutes, remove the greaseproof paper and  beans
and continue to cook for 5 minutes. Spoon the apple and  strawberry
mixture into the pastry cases and then moisten the edges  of the pastry
with a little of the orange juice, place the lids on  top and make a
small hole in the top of each. Brush the tops with a  little egg and
bake for 20 minutes. Serve the little pies with fresh  custard
Converted by MC_Buster.  NOTES : Chef:Amanda Grant  Converted by
MM_Buster v2.0l.

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