Why make fruit mince pies when you can make peach, strawberry and cardamom hand pies with lots of cinnamon sugar? Serve them with vanilla bean icecream and fresh raspberries!
It’s that time of year again (my favourite time of the year!) – so time to whip up some extra tasty treats in the kitchen!
This weekend for my family I’ve made these melt-in-your-mouth summer fruit alternative pies with puff pastry.
For 5 pies you will need:
1/2 cup of tinned peaches in syrup
1 tsp vanilla essence
2 tsp ground cardamom
50g fresh strawberries, washed and dried
3x sheets of butter puff pastry (store-bought or hand-made)
1 tablespoon of cinnamon sugar
handful chopped almonds
icing sugar to dust
Preheat oven to 200degrees celsius (or according to the directions on your store-bought pastry).
Chop all fruit to bite-sized pieces, and mix in a bowl with vanilla and cardamom. Crush fruit gently with a fork (not to a puree, but just to soften it a bit.)
In a tea cup, beat the egg with a fork and add cinnamon sugar.
Using a cookie cutter (or other circular object – I used a beer glass), cut 2 circles out of your pastry for each pie.
Place 2 heaped teaspoons of the fruit on to one of your pastry circles. Ensure you don’t place too much fruit in each pie (you don’t want your pies to burst in the oven).
Using a paintbrush, brush the cinnamon-sugar-egg mixture on the periphery of the pastry circle, enough to assist with pastry sticking. Place your other pastry circle on top, and press around the edges with a fork.
Repeat until you’ve used all your fruit.
Brush the tops of the pies with your cinnamon-sugar-egg mixture – be careful not to overdo it, you don’t want an egg-y mess. You really need just enough to help with browning of the pastry and to add that extra cinnamon kick! If you have overdone it, clean up with a paper towel. Sprinkle with almonds.
Place your pies in the oven for 10-20 minutes or until golden.