milk and white chocolate chips (approx 50g of each)
*Decoration*
2 edible eyes
Instructions
You can make the pastry by hand or in a food processor - entirely up to you.
*By hand*
Rub the flour into the butter within a large mixing bowl
Stir in the sugar
Using a knife, add the egg and bind together - you may need to add a little milk until a soft dough forms
Wrap in cling film, and place in the fridge for at least 30 mins to chill
After the chilling in the fridge time, pre heat the oven to 180oC / 160oC (fan) and lightly grease a pie dish/roasting dish of your choice with butter . I opted for an oval shape but your choice. Approx 20cm in size.
Remove the pastry from the fridge and roll ¾ of it out into a large rectangle on a lightly floured kitchen surface
Carefully using your rolling pin, lift the pastry and line your dish with it. If it breaks, don't worry too much as you can repair it easily enough
Fill the pastry lined dish with your cherry filling and the chocolate chips
With the remaining pastry, roll out and then take strips and roll them slightly and cut them to fit the top of the pie, to make rows like bandages
Once completed, scatter the pastry bandages with some more caster sugar and bake in then oven for approx 30-35 minutes until the pastry is golden brown.
Add your edible eyes and serve warm or cold.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2018/10/cherry-and-chocolate-mummy-pie-gbbo-pastryweek.html