Blackberry and Meadowsweet Custard Pasty is a traditional British recipe for a classic pasty of blackberries and meadowsweet-flavoured custard baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic British version of: Blackberry and Meadowsweet Custard Pasty.
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Sweet or dessert pasties seem to have been very much the thing in the 1920s, but they appear to have died a death during the intervening years. I do have recipes for things like apple and blackberry pasty on this site, but this recipe came about by accident. It's really based around leftovers I had and a glut of mind-August blackberries.
For the Filling: meadowsweet custard cooked until thick but still just about pourable
100g blackberries, washed and dried
Method:
Prepare the fruit then take two rounds of the pasty pastry and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the half the blackberries over the uncovered half of pastry.
Dampen the edges lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together, turning the pasty so the crimped edges are on the top. Leave a gap in the centre and use a funnel to pour in the custard. Continue crimping but leave hole for the steam to escape during baking.
Place the finished pasty on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 180°C and bake for about 40 minutes, or until the filling is piping hot and the pastry is firm and golden. Allow to cool slightly before serving with additional custard as a dessert.
As well as the meadowsweet custard you can use ordinary vanilla custard in this recipe
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