Mini Blueberry Pies - cooking recipe

Ingredients

3/4 cup all-purpose flour
1/2 cup cold butter, chopped
2 tbsp powdered sugar, plus extra to dust
1 None egg yolk
10.5 oz frozen blueberries, thawed
2 tbsp sugar
2 tbsp ground almonds
3 tsp cornstarch
1 None egg, lightly beaten
2 tsp demerara sugar

Preparation

Lightly grease 6 holes of a muffin pan. Process flour, butter and powdered sugar to make crumbs. Add egg yolk and 1-2 tbsp iced water; process until dough just comes together. Turn out dough onto a lightly floured surface. Knead gently until smooth.
Roll out three-quarters of pastry on a lightly floured surface to 1/8 inch thick. Use a 4 inch cutter to cut 6 rounds from pastry. Line prepared holes with pastry. Chill for 30 mins. Roll out remaining pastry to 1/8 inch thick. Use a 2 3/4 inch cutter to cut 6 rounds from pastry.
Preheat oven to 400\u00b0F. Combine blueberries, sugar, ground almonds and cornstarch in a bowl. Spoon mixture evenly into crusts. Top with remaining pastry rounds. Brush tops with egg; sprinkle with demerara sugar.
Bake for 25-30 mins or until golden brown. Serve dusted with powdered sugar.