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Apricot, peach and raspberry pot pies
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Fruit-filled pastry delight with a buttery topping, perfect anytime.
Ingredients:
  • 220g drained Apricot Halves in Juice
  • 410g can Peach Slices in Juice
  • 375.00 ml Brand Frozen Raspberries
  • 40.00 gm caster sugar
  • 1 sheet frozen Brand Puff Pastry, just thawed, quartered
  • Vanilla ice-cream, to serve
Instructions:
  • Preheat the oven to 220C (200C for fan-forced). Drain the apricot and peach, saving 1 tablespoon of juice. Divide the fruit among four 12cm-square, 300ml Coles cookanddine mini bakers ramekins and sprinkle with half of the sugar.
  • Slice each pastry square into 8 strips then elegantly arrange them in a lattice pattern over the ramekins. Brush with the reserved juice and sprinkle with the remaining sugar for a caramelized finish.
  • Place on a baking tray and bake for 20 minutes, or until golden and caramelized. Enjoy with a scoop of ice cream.

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