Dead fly pie

    Dead fly pie

    3saves
    25min


    2 people made this

    About this recipe: This is a family recipe that uses the pasty trimmings when you have finished making your pie or flan cases. It can be shortcrust or flaky pastry and as big or as small as you have pastry left over. The 'dead fly' refers to the dried fruit that shows slightly through the pastry as it is rolled out. Absolutely no real flies!!!

    MotherhenB Kent, England, UK

    Ingredients
    Makes: 1 pie

    • pasty trimmings from your pie or flan case, flaky or shortcrust
    • 1 or 2 handfuls dried fruit (currants, sultanas, etc.)
    • 1 tablespoon sugar
    • a few knobs butter
    • mixed spice to taste
    • grated nutmeg to taste
    • 15ml milk

    Method
    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Collect the pastry trimmings. If using flaky pasty, collect the pieces, layering them flat, rather than scrunching together, so the flake is preserved.
    2. Roll out all the trimmings into an approximate circle.
    3. Scatter dried fruit, butter, sugar and spices onto the pastry, leaving a small margin around the edges (about 2cm).
    4. Fold the edges to the centre, and roll it lightly to make a flat cake where the currants are just becoming visible through the pastry. Brush with milk and place on a parchment-lined baking tray.
    5. Bake in the oven at the same time as your main pie (200 C / Gas 6) for about 15 minutes. Watch the currants and sugar so they don't burn.

    Tip

    Serve warm with ice cream, as a pudding to your main pie or flan. Today, instead of rolling the Dead fly pie flat, I rolled it up like a Swiss roll and cooked it in a crescent. This worked quite nicely but the 'Dead Flies' were hidden inside!
    It is handy to cook it placed on the butter or margarine wrapper as it tends to stick.

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