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Blackberry and apple pastries

300g apples, peeled, cores removed, sliced
125g caster sugar, plus extra for dusting
1 tbsp blackberry liqueur
200g blackberries
1 packet ready-rolled puff pastry – cut into 8 to 12 15cm x 9cm rectangles
2 free-range eggs, beaten
Vanilla ice cream to serve

1. Place the sliced apples in a pan with the sugar and blackberry liqueur, and cook gently over a medium heat for 5-6 minutes, or until the apples are softened. Set aside to cool, then mix in the blackberries.
2. Preheat the oven to 180C.
3. Divide the apple and blackberry mixture, leaving aside any juices, among four of the puff pastry rectangles, leaving a 2cm border around the edges of the pastry.
4. Using a lattice cutter, roll over the remaining pieces of pastry, or, alternatively, use a sharp knife to cut 2cm slits in staggered rows 1cm apart. Gently pull the pastry so that the slits open up and a lattice shape is created.
5. Brush the edges of the filled pastry layer with the beaten egg, then carefully lay the lattice-cut layer of pastry on top. Seal the edges by pressing down, then brush the pastry all over with the beaten egg. Sprinkle over some caster sugar and bake the pastries for 20 minutes, or until the pastry is golden brown and puffy.
6. Serve the pastries warm with ice cream.

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