Mixed Berry Lattice Pies

Sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the ground almonds and icing sugar.

Bind with the egg yolk and just enough milk to form a soft but firm dough. Wrap in cling film and chill for 1 hour

For the filling: put the berries into a pan and heat very gently until the juices start to run.

Add the water and sugar and gently heat until the sugar has dissolved.

Mix the cornflour with a little cold water and add to the warm fruits. Bring to a boil, stirring all the time – being careful not to break up the fruit. If the mixture is too thick, add more water. Remove from the heat and allow to cool; it will thicken as it cools.

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease 9-12 patty or tart tins.

Roll out 3/4 of the pastry on a floured surface. Cut into 9-12 rounds or rectangles and line the tins with the pastry.

Spoon in the cooled filling.

Roll out the remaining pastry and cut out strips about 5mm|1/4" wide and lay on top of the filling in a lattice.

Bake for 20-25 minutes until lightly golden. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.