- Pear & Passion Fruit Parcels.jpg (30.8 KiB) Viewed 405 times
Ready in: 35 minutes
Serves: 8 (makes)
No nutritional information available.
Ingredients
- 1 ready rolled puff pastry sheet, defrosted if frozen
- 420g (15oz) tinned pears in syrup, drained and chopped
- Pulp from 4 passion fruits
Method
1. Preheat the oven to 220°C/Fan 200°C/Gas Mark 7. Line a large baking tray with baking paper.
2. Cut the pastry into eight equal squares. Divide the pear between the pastry squares and top with 1 tsp each of passion fruit pulp. Brush the edges of the pastry lightly with water, then fold the corners towards the centre over the filling, pinching the edges to secure.
3. Transfer the pastries to the prepared tray and bake for 20 minutes or until puffed up and golden. Serve topped with the remaining passion fruit pulp, dusted with icing sugar if desired.
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