Mini Pear, Toffee And Cinnamon Pies
Serves
8
Preparation
10
minutesCooking
15
minutesIngredients
1 large 1 firm green pear, unpeeled
1 Tbsp 1 caster sugar, plus extra 1 Tbsp
finely grated zest ½ lemon
¼ tsp ¼ ground cinnamon, plus extra ¼ tsp
4 sheets 4 frozen ready-rolled puff pastry, partially thawed
40 g 40 soft chewy toffees, finely chopped
1 1 free-range egg, lightly beaten
Method
- Preheat oven to 200°C. Line an oven tray with baking paper.
- Coarsely grate pear in to a large bowl, discarding core. Add sugar, zest and cinnamon and toss to combine. Set aside.
- Use a 10cm round cutter to cut 16 discs from pastry sheets. Divide pear mixture among 8 discs, placing it in the centre of each disc, leaving a 1cm border. Top with toffee.
- Brush a little egg on to the pastry border. Sandwich closed with remaining pastry rounds, expelling air. Use a fork to press pastry discs together. Brush pastry tops with a little egg and sprinkle with 2 tsp of the extra sugar.
- Use scissors to snip a cross into the centre of each to allow steam to escape. Bake for 15 minutes or until golden.
- Meanwhile, combine remaining 2 tsp of sugar and the extra cinnamon in a small bowl.
- Sprinkle hot pies with the cinnamon sugar mixture. Serve.
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