Tuesday, 11 September 2012

Little Rustic Peach Pies


Quick and tasty, peaches and cinnamon


  • 1 sheet puff pastry (if you make your own try adding a tsp of ground cinnamon)
  • 3 -4 Ripe peaches
  • 1 tablespoon of sugar (depending on the sweetness of the peaches)
  • 1 heaped teaspoon of ground cinnamon
  • 1 heaped teaspoon cornflour
  • A little sugar for sprinkling on pastry
Preheat oven at 200C / 400F / Gas Mark 6
Prepare your baking tray I used a Yorkshire pudding tray but a flat baking tray works just as well.
Remove stones from the peaches and cut into slices add to a bowl. Add the cinnamon, sugar and cornflour stir together to coat the peaches and set aside.

Un-roll if bought or roll our if home made the pastry and cut into 4 squares. Add a square of pastry to the baking tray and add a 1/4 of the peaches, wet the edges of the pastry with water and fold starting at a corner work your way around leaving a centre hole.


Repeat for the other 3 squares


Brush the pastry with milk and sprinkle lightly with sugar 

Bake for 15 minutes or until golden brown.

Good eaten hot or cold, I served mine hot with cream. For a stylish look dust lightly with icing sugar before serving

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