Sweet Surprise Pie

This pie was absolutely gorgeous. I just made a couple of these and used two small silicon heart shaped moulds. I made my own pastry but feel free to use ready-made sweet shortcrust pastry. The recipe for the pastry yields a good amount of dough, so just wrap any dough that you do not use in cling film and freeze it. Although I made these mini pies you can adjust the ingredients to make a large one. Serve this pie warm with whipped cream or vanilla ice cream. You will need...

For the dough

• 350g plain flour
• About 200ml water
• 3 egg yolks
• 3 tbsp sugar
• 100g unsalted butter, in cubes and soft

1. Put the flour and sugar into a bowl and rub the butter until the mixture looks like breadcrumbs.
2. Add the egg yolks and pour the water gradually until you get a very soft, pliable dough.
3. Knead well for a few minutes. 
4. Wrap in cling film and put into the fridge for about 20 minutes to set.
5. Any dough you do not use wrap it in cling film and freeze for future use.

For filling two pies

• 1 banana, sliced
• 2 tsp strawberry conserve or jam
• 2 tsp seedless raisins
• Honey
• Caster sugar, to decorate
• 2 small heart shaped pie moulds, although you can use any shape

1. Preheat the oven to 220°C. 
2. Line the bottom of the moulds with pastry.
3. Spread the bottom of the moulds with the strawberry conserve. Neatly lay half a banana in each mould, sprinkle 1 tsp of raisins on the banana pieces and drizzle with honey.
4. Cover the moulds with pastry and trim any excess. Make sure that you seal it well.
5. Pinch the top of the pie with scissors and sprinkle with the caster sugar.
6. Bake in the preheated oven for about 20 minutes or until done.
7. Serve warm with whipped cream or vanilla ice cream.

Enjoy!!

R&A