Pre-rolled sheets of puff pastry are just fabulous for making pies in an instant. This recipe is really fast, and the filling can be thrown together in the food processor or beaten by hand. Great for a dessert, a special afternoon tea or a summer picnic.

Ingredients

• 1 pear, cored, peeled and diced
• 2 tablespoons orange juice or Grand Marnier
• 75 grams softened butter
• ¼ cup caster sugar
• 2 eggs
• 70 gram packet of ground almonds
• ½ cup fine semolina
• ½ teaspoon baking powder
• 1 teaspoon vanilla essence, optional
• beaten egg or milk to glaze
• caster sugar to sprinkle on top

Method

1. Toss the pear and orange juice or Grand Marnier together and set aside while preparing the filling.
2. In a food processor or bowl, put the butter, caster sugar, eggs, almonds, semolina, baking powder and vanilla essene and process or beat for 2 minutes until creamy.
3. Take one sheet of puff pastry and cut in half on the diagonal to make odd-shaped triangle. Spread the edges with the beaten egg or milk. Spread one large spoonful of cake mixture over half the triangle, leaving a 1cm border. Sprinkle a few pieces of pear on top.
4. Fold the remaining half of the triangle pastry on top of the filling and transfer to a greased baking tray. Press the edges firmly together by using the tines of a fork, dipped in flour to prevent it sticking to the pastry, which will be slightly damp from the beaten egg.
5. Make three slashes on top of the pie and brush with egg or milk to glaze. Sprinkle over a hearty spoonful of caster sugar. Repeat with remaining pastry, filling and pears to make eight pies.
6. Bake at 200ºC for 15 minutes until well risen and golden. Serve hot or cold with whipped cream or vanilla ice cream.

Cooks Tips

Variations - Substitute ½ cup flour for the semolina. - Use apples, feijoas, nashi, canned pears or peaches in place of pears. - Use only half the semolina and add half a cup of desiccated coconut. - Make the pies with butter pastry sheets or filo pastry in place of puff pastry.