Cherry and Chocolate Mummy Pie
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Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 375g Plain Flour
  • 200g Cold Butter
  • 100g Caster Sugar
  • 1½ beaten eggs
  • a dash of milk
  • *Filling*
  • 2 x Tins of Princes black cherry pie filling
  • milk and white chocolate chips (approx 50g of each)
  • *Decoration*
  • 2 edible eyes
Instructions
  1. You can make the pastry by hand or in a food processor - entirely up to you.
  2. *By hand*
  3. Rub the flour into the butter within a large mixing bowl
  4. Stir in the sugar
  5. Using a knife, add the egg and bind together - you may need to add a little milk until a soft dough forms
  6. Wrap in cling film, and place in the fridge for at least 30 mins to chill
  7. 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.
  8. Remove the pastry from the fridge and roll ¾ of it out into a large rectangle on a lightly floured kitchen surface
  9. 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
  10. Fill the pastry lined dish with your cherry filling and the chocolate chips
  11. 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
  12. 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.
  13. 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