Apricot and blueberry lattice pies

Instructions

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1 Preheat oven to 180°C. Lightly spray six medium muffin tin holes (approx ¹⁄³ cup capacity) with oil then line the bottoms with baking paper. Lay out one pastry sheet and, using a sharp knife, cut into six even pieces. Line one of the muffin tin holes with a pastry square. Gently press in until it fits snugly, then cut away excess pastry in line with the top of the tin hole with a sharp knife. Repeat with remaining pastry squares.

2 Place one apricot half in the bottom of each pastry case. Top each pie with a small dollop of the jam then sprinkle over blueberries. Carefully place a lattice round (see HFG tip) on top of each pie and gently seal edges. Using a sharp knife, trim any untidy edges. Using a pastry brush, wash lattice top with a bit of egg white. Sprinkle sugar over the pie tops, if using.

3 Cook pies in oven for 25-30 minutes until golden brown. Allow to cool slightly before removing from muffin cases. Serve warm with Greek-style yoghurt on the side.