Peach melba pop pies Cassie Best


  • 200g raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 410g can peach slices in fruit juice, drained and chopped
  • 1 tbsp cornflour
  • 1 tbsp honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it’s…

  • 2 x 320g shortcrust pastry sheet
  • 1 egg, beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150g icing sugar
  • freeze-dried raspberries or sprinkles, optional
  1. Set 6 plump raspberries aside and tip the rest into a bowl. Add the peaches and toss together. In a small bowl mix the cornflour and honey to make a paste, pour over the fruit and combine.

  2. Unroll the pastry sheets and use a pizza wheel to cut out 6 rectangles from each one. Turn a piece of pastry so the long side is nearest to you, and fold it in half like a book, to create a fold down the middle. Open the pastry out and spoon the fruit filling onto one side, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and fold the pastry again to encase the filling. Use a fork to seal the edges all the way around, then brush all over with more egg. Poke a few air holes in the top with the fork. Repeat with the remaining pastry and filling. Arrange the pop pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or for up to 24 hrs. Alternatively freeze for up to 2 months.

  3. Heat oven to 200C/180C fan/gas 6. Bake the pop pies for 20 mins, or until the pastry is golden and the filling is bubbling through the holes. Remove from the oven and cool for at least 20 mins. If cooking from frozen, bake for an extra 5 mins. Meanwhile crush the remaining raspberries until juicy and mix with the icing sugar to make a thick icing. Spread thinly over the pies and sprinkle with freeze dried raspberries or sprinkles, if you like. Eat warm, or cold, for breakfast or drizzle with cream or custard for dessert.

Rate this post
Print Friendly, PDF & Email

What's Your Reaction?

hate hate
0
hate
confused confused
0
confused
fail fail
0
fail
fun fun
0
fun
geeky geeky
0
geeky
love love
0
love
lol lol
0
lol
omg omg
0
omg
win win
0
win

There are no comments yet

  • Hello, guest

More From: Easy baking

DON'T MISS

Choose A Format
Story
Formatted Text with Embeds and Visuals
Poll
Voting to make decisions or determine opinions
Video
Youtube, Vimeo or Vine Embeds
Audio
Soundcloud or Mixcloud Embeds
Image
Photo or GIF
Gif
GIF format

Send this to a friend