Quandong pie

Ingredients

• 300 g (2 cups) self-raising flour
• 150 g (1 cup) plain flour
• 200 g diced butter, chilled
• ½ cup (125 ml) iced water
• pinch of salt
• 1 egg, beaten
• 2 tbsp cream
• sugar, for sprinkling
• ice-cream and cream, to serve

Filling

• 500 g fresh (or frozen and thawed) quandongs
• ¾ cup caster sugar
• 1 cup water (just enough to cover the quandong) (see Note)

Instructions

1. Combine the quandongs with the sugar and water. Cover and stand for 5 minutes, or if you have time, overnight. This will create a thicker filling. Transfer the quandong mixture to a saucepan and cook on low for 10-15 minutes, stirring frequently.
2. Preheat the oven to 180°C. In a large bowl, combine the flours and butter and rub with your fingers until the mixture resembles breadcrumbs. Add the iced water and mix with a butter knife until the pastry just comes together. Divide into 2 portions, wrap and refrigerate for 30 minutes. On a well-floured surface, roll out the two portions into two 28 cm circles, 1/2 cm thick.
3. Line a lightly greased baking tin with one circle of pastry. Prick the base with a fork. Fill the pastry case with the quandong filling and trim the edge of the pastry. Cut the remaining pastry into smaller circles using a 7 cm round cutter.
4. In a small bowl, mix the beaten egg and the cream together. Brush the edges of the pastry with the mixture. Lay circles of pastry over the pie, overlapping slightly. Brush the top of the pie with the egg mixture and sprinkle with sugar. Bake for 30–35 minutes, or until golden. Serve with ice cream and cream.

Note

• Alternatively, you can use orange juice to make the filling.

Photography by Jiwon Kim.

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