Little Blueberry Apple Pies

To make the pastry, blend flour and butter together in a food processor until fine crumbs form. Combine egg and caster sugar and add to flour, while blending, until mixture just forms a ball. Do not overmix. Roll out to 2mm thickness on a floured surface and cut into circles 11cm wide, re-rolling pastry as necessary, and use to line 12 muffin pans. Trim neatly and reserve all the pastry trimmings for decorating. Prick pastry with a fork, and brush with extra beaten egg. Bake at 200°C for 5 minutes and remove from oven. Combine pie apple, blueberries, lemon juice and cornflour together and spoon into pastry shells. Thinly roll out reserved pastry, cut into strips using a fluted pastry wheel and use to decorate the pies in a lattice pattern. Brush with egg and sprinkle with sugar. Bake at 200°C for 10 minutes until golden brown. Run a knife around the edges and allow the pies to stand for 5 minutes before carefully turning out to cool on a wire rack. Serve with double cream.