Apple & Berry Puff Pastry Pies
serves 2-4
Blueberries and apples are already a match made in heaven, and even better when surrounded with flaky puff pastry. Finished with a sprinkle of cinnamon sugar, these pies are delicious served warm or cold.
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total40 minutes
Cooking Time20 minutes
DifficultyEasy
Ingredients
Serving amount
125 grams
Blueberries
2 unit(s)
Apple
1 sachet(s)
Ground Cinnamon
65 grams
Creme Fraiche
75 grams
Sugar
265 grams
Puff Pastry
Not included in your delivery
to taste
Water
Nutrition Values
Energy (kJ)3548 kJ
Energy (kcal)848 kcal
Fat39.5 g
of which saturates5.2 g
Carbohydrate110 g
of which sugars60.3 g
Dietary Fiber1.3 g
Protein9.7 g
Salt2.3 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Baking Sheet with Baking Paper
•Peeler
•Brush
Cooking Steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from the fridge.
- In a bowl, mix together the cinnamon and sugar. Reserve 2 tsp of cinnamon sugar in a separate small bowl.
- Peel, quarter and core the apple. Chop into 1cm pieces.
- Add apple, blueberries, unreserved cinnamon sugar and 1 tbsp water to a pot over medium heat. Cook, stirring, until you get a jammy consistency, 4-5 mins. Set aside to cool.
2
- Unroll the puff pastry on its baking paper. Slice horizontally, then vertically into 4 equal rectangles. Transfer pastry (and baking paper) to a baking tray.
- Strain the cooled compote through a sieve over a bowl (set the bowl aside for later).
- On each pastry rectangle, place the blueberry and apple mix from the sieve in a vertical strip, just off-centre. Leave a gap at top and bottom.
- Brush the sides of each rectangle with water. Fold the other side of the pastry lengthways over the filling. Press the seams with a fork to secure.
3
- Brush the top of each pie with a little water. Sprinkle over the reserved cinnamon sugar.
- Make small slits to allow steam to escape.
- Bake on the middle shelf of the oven until puffed and golden, 12-15 mins.
- Once baked, transfer your pies to your serving plates. Drizzle over the blueberry sauce to finish. Serve with a dollop of creme fraiche on the side.
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