These straightforward peasy pies are full of flavour and are nice enjoyable for little fingers to brighten

• Preparation and cooking time
  • Prep:30 minutes
  • Prepare dinner:20 minutes
• Straightforward
• makes 12

• Freezable

Commercial(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”inline”,”index”:”1″,”searchTerm”:null,”fullSearchTerm”:null}));AlternativesComplete the dish

Substances

• 200g raspberries
• 410g can peach slices in fruit juice, drained and chopped
• 1 tbsp cornflour
• 1 tbsp honey
• 2 x 320g shortcrust pastry sheet
• 1 egg, crushed
• 150g icing sugar
• freeze-dried raspberries or sprinkles, elective

(window.adq = window.adq || []).push((api) => api.addSlot({“key”:”below-ingredients”,”index”:1,”searchTerm”:null,”fullSearchTerm”:null}));

Methodology

• STEP 1

  Set 6 plump raspberries apart and tip the remaining right into a bowl. Add the peaches and toss collectively. In a small bowl combine the cornflour and honey to make a paste, pour over the fruit and mix.

• STEP 2

  Unroll the pastry sheets and use a pizza wheel to chop out 6 rectangles from each. Flip a chunk of pastry so the lengthy facet is nearest to you, and fold it in half like a e-book, to create a fold down the center. Open the pastry out and spoon the fruit filling onto one facet, leaving a border of about 1cm across the edge. Brush the crushed egg across the edges and fold the pastry once more to encase the filling. Use a fork to seal the sides all the best way round, then brush throughout with extra egg. Poke a number of air holes within the prime with the fork. Repeat with the remaining pastry and filling. Organize the pop pies on a baking sheet lined with baking parchment and chill for at the least 30 minutes, or for as much as 24 hrs. Alternatively freeze for as much as 2 months.

• STEP 3

  Warmth oven to 200C/180C fan/fuel 6. Bake the pop pies for 20 minutes, or till the pastry is golden and the filling is effervescent by way of the holes. Take away from the oven and funky for at the least 20 minutes. If cooking from frozen, bake for an additional 5 minutes. In the meantime crush the remaining raspberries till juicy and blend with the icing sugar to make a thick icing. Unfold thinly over the pies and sprinkle with freeze dried raspberries or sprinkles, in the event you like. Eat heat, or chilly, for breakfast or drizzle with cream or custard for dessert.