Raspberry pie

(makes two muffin size pies)
50g of home made pastry puff,
2 tbsp raspberry crumbles (here frozen),
1 tbsp of beaten egg mix with a cloud of milk

Put the pastry puff in a muffin case, add the raspberry crumbles until half the hight of the muffin pan. Then complete with the sugared beaten egg. Bake it in a preheated 200 degrees oven for 20 minutes.


One Response to “Raspberry pie”

  1. Bento addicted « Experiments in dessertarian cooking Says:

    […] content: -Raspberry pie, banana and prune -Goat cheese rice balls -Flower shaped carrots, cucumber, salad, cherry tomatoes, […]

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