Fruit Snack

Mini Blueberry Bakewell Pies

Name: Mini Blueberry Bakewell Pies
Prep time: 20 min
Cook time: 35 min
Total time: 75 min
Yield: 12 Servings
Cuisine: British
Ingredients: 320g SHEET PRE-MADE SHORTCRUST PASTRY; 100g BUTTER; 80g coconut sugar; 2 large EGGS; 100g GROUND ALMONDS; 20g PLAIN FLOUR; 1/2 tsp BAKING POWDER; Zest 1/2 lemon; Pinch of salt; 170g PACK'D Organic Frozen Blueberries plus 50g for pressing into the frangipane; 1.5 tbsp chia seeds; 2 tsp maple syrup; 2 tbsp water; 40g icing sugar; 1/2 tbsp water

Oct 08, 2026

Mini blueberry Bakewell pies in shortcrust pastry cases, topped with flaked almonds and a white icing drizzle on a wooden board, made with PACK'D Organic Frozen Blueberries

A Bakewell is usually made with raspberry or cherry jam, but blueberries give a deeper, richer filling. These mini pies use a quick chia seed jam made with PACK'D Organic Frozen Blueberries, which go straight from the freezer into the pan with no thawing or prep. Because the berries are frozen at their peak, they hold on to their nutrients until you need them, and you only use what the recipe calls for. Coconut sugar sweetens the almond frangipane and a little maple syrup sweetens the jam. The recipe makes 12, and they keep in the fridge for up to three days.

Makes 12

Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Storage: Tupperware in the fridge for 3 days

Ingredients

Base

320g SHEET PRE-MADE SHORTCRUST PASTRY

Frangipane filling

100g BUTTER
80g coconut sugar
2 large EGGS
100g GROUND ALMONDS
20g PLAIN FLOUR
1/2 tsp BAKING POWDER
Zest 1/2 lemon
Pinch of salt

Chia jam

170g PACK'D Organic Frozen Blueberries (plus 50g for pressing in the frangipane)
1.5 tbsp chia seeds
2 tsp maple syrup
2 tbsp water

Drizzle

40g icing sugar
1/2 tbsp water

Allergens in BOLD CAPITALS

Method

Preheat oven 180°C/160°C fan.

Add frozen blueberries to a small saucepan along with the chia seeds, maple syrup and water. Gently heat over a medium low heat while mashing the blueberries with a spatula. Once mashed, take off the heat and leave to fully cool. The jam will firm up as it cools.

Use a 9cm cookie cutter to punch out circles of shortcrust pastry. Grease a muffin tin well with butter or use a silicone mould and butter well. Press the cut pastry rings into greased muffin tins and put a few light fork holes in the bottom. Add muffin cases on top and fill with baking beans (or rice) to blind bake for 10 minutes in the oven.

To make the frangipane – cream the butter and sugar until fluffy using an electric whisk. Beat in the eggs. Fold in dry ingredients using a spatula (ground almonds, flour, baking powder, lemon zest + salt.)

To make the jam - Add about 1-1.5 tsp of the blueberry chia jam into each of the par cooked bases and top with the frangipane. Press in a few blueberries so they poke out of the top. Bake in the oven for 20 minutes or until the top is almost golden brown, then add flaked almonds and cook for 5 more minutes. Leave to cool in the tin for 10 mins then transfer to a wire rack to fully cool.

Mix the icing sugar and water together until smooth and drizzle over Mini Blueberry Bakewell Pies to serve.