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British Recipes

Blueberry & Berry Compote Puff Pastry Pies

Blueberry & Berry Compote Puff Pastry Pies

Blueberry & Berry Compote Puff Pastry Pies

with Lemon Whipped Creme Fraiche | Perfect for sharing

Get 50% off 1st box + free snacks for life!

Flaky puff pastry is filled with a delicious combination of pineapple and salted caramel. Dollop over hand-whipped creme fraiche, infused with the tropical flavours of lime and coconut, and finish with a drizzle of salted caramel sauce. These tropical pies are the perfect dessert to impress friends and family with.

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes

Active 35 minutes

DifficultyMedium

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

1 unit(s)

Lemon

125 grams

Blueberries

105 grams

Red Berry Compote

150 grams

Creme Fraiche

(Contains: Milk)

Not included in your delivery

4 tsp

Sugar

Nutritional information

Energy (kJ)4235 kJ

Energy (kcal)1012 kcal

Fat62.6 g

of which saturates35.6 g

Carbohydrate102.2 g

of which sugars39.7 g

Dietary Fibre7 g

Protein11.7 g

Salt1.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Bowl

•Zester

•Baking Tray

Instructions

Get Prepped

1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge and allow to come up to room temperature.

b) Zest and cut the lemon into wedges.

c) In a medium bowl, combine the blueberries and red berry compote.

d) Unroll the puff pastry, keeping the baking paper underneath. Slice once horizontally, then once vertically into 4 equal rectangles. Transfer the pastry with the baking paper to a baking tray.

Ready, Set, Bake

2

a) On each pastry rectangle, spoon the berry mixture vertically in a long strip, just off-centre, leaving a 1cm gap at the top and bottom. Brush a little water along the sides of each rectangle.

b) To make your pies, fold the other side of the pastry lengthways over the filling. Press down lightly with a fork over the open seams to secure. Brush the top of each pie with a little water and sprinkle over half the sugar (see pantry for amount).

c) Make a few small slits across the top of the pastry to allow the steam to escape.

d) Bake on the middle shelf of the oven until puffed and golden, 12-15 mins. TIP: Rotate the baking tray halfway through baking to give your pies an even, golden colour.

Finish and Serve

3

a) Meanwhile, whisk the creme fraiche, lemon zest and the remaining sugar in a medium bowl until thick, 1-2 mins.

b) When baked, remove the pies from the oven and allow to cool slightly, 5-10 mins.

c) Serve the pies, warm or cold, with a dollop of lemon creme fraiche and the lemon wedges alongside for squeezing over.

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