Instructions: Preheat the oven to gas mark 6 4v000F (200 degrees C). You will need two 6cm patty tins one 7.5cm and one 6cm fluted pastry cutter.

Make up the pastry by rubbing the fat into the flours until the mixture resembles breadcrumbs then add just enough water to give you a dough that leaves the bowl clean.

Pop it into a polythene bag and leave to rest in the fridge for 20 minutes or so.

Meanwhile prepare the fruit.

Quarter core and peel the apple then slice it thinly straight into a saucepan. The elderberries and blackberries should be destalked then rinsed and well drained.

Now add the water to the apple in the pan cover and cook over a very low heat until it is beginning to soften.

At that point add the berries cover the pan again and continue to cook for 3 5 minutes.

Then remove from the heat stir in the sugar gently and leave to cool.

Roll out half the pastry to a thickness of approximately 3mm and use the 7.5cm cutter to cut out 18 or so rounds (gathering up any scraps of pastry left and rerolling them).

Do the same with the other half of pastry this time using the 6.5cm cutter.

Now lightly grease the patty tins and line them with the larger rounds of pastry.

Place about 1 dessertspoon of the cooled fruit mixture into each pie then dampen the edges of the smaller rounds of pastry with water and press them lightly into position to form lids on each pie sealing the edges.

Brush the tops with a little milk and make a small slit in each lid.

Bake near the top of the oven for 25 30 minutes until theyre a light golden brown then cool them on a wire tray and dust with icing sugar.

Serve them warm or cold with cream.

Makes about 18

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