Berries, Sloes and Plum PieHoje para Jantar
1 puff pastry shells (fresh)
1 cup raspberries
1 cup strawberries
6 sloes (sloes)
6 dried plum
1 tablespoon flour
2 mint leaves
1 cinnamon sticks
1 cup brown sugar
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1Preheat oven to 220°C (approximately 425°F).
2Roll out puff pastry and press carefully into a pie dish.
3Place chopped fruit, except prunes, in a saucepan.
4Add sugar, cinnamon stick and mint and let it macerate for 15 minutes.
5Dissolve flour in a tablespoon of water and add to the fruit.
6Stir well and cook over medium heat and bring to a boil.
7Reduce heat and simmer over low heat for about 5 minutes.
8Remove mint and cinnamon stick.
9Pour the filling over the pastry shell and fold excess dough onto the filling.
10Remove prune pits and cut in half.
11Garnish with prunes.
12Brush pastry with water and sprinkle with brown sugar.
13Bake in a preheated oven for about 15 minutes or until pastry is golden brown.
14Let pastry cool briefly and remove from pan.
15To serve, top each piece with a scoop of vanilla ice cream.