A quick & easy dessert recipe. Swap for cherries or blueberries or make little round pies using round pastry cutters.
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Place strawberries and raspberries in a saucepan with cornflour mixture. Cook stirring until thick. Cool. Cut pastry squares. Top with filling, fold to enclose. Bake at 220 for 20 minutes or until crisp and golden. Serve with icing sugar and vanilla icecream.
Prep mins: 10
Cook mins: 20
2½ sheets Homebrand puff pastry, thawed
250g strawberries, halved and cut to size similar to raspberries
3 tablespoons water
2 tablespoons Homebrand cornflour
¼ cup Homebrand caster sugar
1 egg yolk mixed with 2 teaspoons water, to brush pastry
Homebrand icing sugar mixture, to dust
Woolworths Select vanilla ice cream, to serve
1. Combine berries, sugar and 1 tablespoon water in a small frying pan. Bring to simmer. Combine remaining 2 tablespoons water and corn flour in a small bowl. Stir into berries. Simmer over low heat, stirring constantly for 2 minutes. Pour into a shallow pan to cool completely.
2. Heat oven to 220C fan-forced. Cut pastry sheets into square quarters. Top half of each square with berry mixture leaving a 1cm border. Brush pastry edges lightly with water. Fold over pastry and press edges with a fork to seal. Cut 3 cuts in top of each pie. Brush with egg yolk mixture.
3. Place pies on baking paper-lined oven trays. Cook for about 15-20 minutes, or crisp and browned. Dust with icing sugar to serve. Serve with icecream.
Tip1: You can make these into little round pies using round pastry cutters.
Tip2: You can replace raspberries with cherries or blueberries.
Tip3: For a quick icing, combine ½ cup sifted icing sugar, 1- 1½ tablespoons milk or cream and ½ teaspoon vanilla extract. Place in a zip lock bag and snip one corner. Drizzle over pies and let set. These make great party and picnic desserts served cold.
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