Ingredients

For the filling:
  • 3 1/2 cups fresh or frozen (thawed) black currants washed and stems removed
  • 1 cup sugar
  • 3 1/2 tsp cornflour/cornstarch (rounded)
For the pastry:
  • 2 1/2 cups all-purpose flour
  • 1/2 tsp sea salt
  • 7 tablespoons butter, softened
  • 4 tablespoons sugar 
  • 1 egg – beaten
  • 5-6 tablespoons ice cold water

How to make it

1. Make the filling: Put the currants, sugar and cornstarch into a saucepan.

2. Cook on a moderate heat, stirring constantly with a wooden spoon for 5-10 minutes.  As they cook, squish the black currants a little with the back of the spoon.

3. When the sugar has dissolved and the fruit has turned into thick jammy consistency, remove from the heat and let cool completely.

4. Make the pies: Put the flour, salt and sugar into a large bowl and stir briefly.

5. Mix 7 tablespoons of butter into the flour mixture with a pastry knife or fork. Keep mixing until it resembles small peas.

6. Slowly (one tablespoon at a time) add ice water until the mixture doesn’t feel dry and forms large clumps. This should take approximately 4 tablespoons of water. 

7. Briefly knead the dough until it is smooth (if the dough does not knead into a smooth and consistent ball, then it needs more water). 

8. Wrap dough in cling wrap, flatten into disk and chill for 1 hour.

9. Preheat the oven to 325 degrees F (175 degrees C).

10. Roll the pastry out on a floured worktop to an approximate thickness of 1/8 inch (2-3mm).

11. Cut out 12 large circles to line your muffin tin holes (see notes for details) and 12 smaller circles big enough to cover the tops. Re-roll the pastry if necessary.

12. Gently push the larger circles into the wells of the muffin tin and spoon the cooled blackcurrant pie filling into each pie – around 2/3 – 3/4 full.

13. Use a little beaten egg to wet the rim of the remaining circles and press these onto the pies to form the lid. Ensure there are no gaps between the two layers of pastry.

14. Use a knife to cut a small pattern into the rim of each pie and cut a little slit in each circle to allow air to escape.

15. Brush the top of each pie with beaten egg and sprinkle a little sugar over the top.

16. Bake for 20-25 minutes until golden brown.

17. Remove from oven and allow to cool in the tin before removing. Any pies that are stuck in the holes can be loosened with a slim knife.

18. Keep in an airtight container for up to 3 days or freeze.

Notes
To ensure a perfect fit, use a piece of string to measure from one side of the pie/ muffin cavity, down into the hole and back out to the top of the other side. Then measure this length against a ruler.

These pies have a homemade appearance. A little leakage of the filling will happen on some of the pies which is OK. It shows they are handmade.