Cinnamon Apple & Blueberry Puffy Pastry Pies

Name: Cinnamon Apple & Blueberry Puffy Pastry Pies with Cinnamon Sugar Sprinkle | Perfect for sharing
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 1 pack(s) Puff Pastry Sheet; 4 sachet(s) Ground Cinnamon; 75 grams Caster Sugar; 2 unit(s) Apple; 125 grams Blueberries; 1 tbsp Water

with Cinnamon Sugar Sprinkle | Perfect for sharing

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Blueberries and apples are a match made in heaven, and even better when enclosed by flakey puff pastry. Finished with a sprinkle of cinnamon sugar, these pies are delicious served warm or cold.

Tags:

Veggie

Allergens:

Gluten

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 20 minutes

DifficultyEasy

Ingredients

serving amount

1 pack(s)

Puff Pastry Sheet

(Contains: Gluten)

4 sachet(s)

Ground Cinnamon

75 grams

Caster Sugar

2 unit(s)

Apple

125 grams

Blueberries

Not included in your delivery

1 tbsp

Water

Nutritional information

Energy (kJ)3591 kJ

Energy (kcal)858 kcal

Fat39 g

of which saturates20.9 g

Carbohydrate116.9 g

of which sugars60.6 g

Protein9.5 g

Salt1.1 g

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

Utensils

•Bowl

•Baking Tray

•Sieve

Instructions

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) Meanwhile, in a small bowl, mix together the cinnamon and sugar. Reserve 2 tsp of the cinnamon sugar in another small bowl.

c) Peel the apples, then quarter, core and roughly chop into 1cm pieces.

d) In a small saucepan, combine the apples, blueberries, the cinnamon sugar and 1 tbsp water. Stir on medium heat, squashing the blueberries as they cook, until they are jammy and deep purple, 4-5 mins.

e) Set aside to cool, 10 mins.

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

b) Place a sieve over a large bowl and strain the cooled blueberry mixture through the sieve. Keep the blueberry sauce in the bowl for later.

c) On each pastry rectangle, place the blueberry and apple mixture from the sieve vertically in a long strip, just off-centre. Leave a 1cm gap at the top and bottom.

d) Brush a little water along the sides of each rectangle.

a) To make your pies, fold the other side of the pastry lengthways over the filling. Press down lightly with a fork over the seams to secure.

b) Brush the top of each pie with a little water and sprinkle over the reserved cinnamon sugar. Make a few small slits across the top of the pastry to allow the steam to escape.

c) 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.

d) Once baked, transfer your pies to your serving plates. Drizzle over the blueberry sauce to finish.

Enjoy!