Mini Pear, Toffee And Cinnamon Pies

These sweet golden treats will have everyone saving room for dessert
By Elle Vernon
Photography Andre Martin • Styling & Photo Chef Elle Vernon
Mini Pear, Toffee And Cinnamon Pies

Mini Pear, Toffee And Cinnamon Pies

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  • 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


  • 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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Good to know...

If you have an abundance of apples in your fruit bowl, you can swap the pear for an apple. And if you’re keen to cut down on sugar, leave out the sugar and the toffees, relying on the natural sweetness of fresh fruit.

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