Cinnamon Apple & Blueberry Puffy Pastry Pies
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Cinnamon Apple & Blueberry Puffy Pastry Pies

Cinnamon Apple & Blueberry Puffy Pastry Pies

Sharing Dish | with Cinnamon Sugar Sprinkle

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

Cereals containing gluten

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.

Preparation Time45 minutes
Cooking time20 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

4 sachet(s)

Ground Cinnamon

75 grams

Caster Sugar

2 unit(s)


125 grams


Not included in your delivery

1 tbsp



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
Salt1.09 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray


Bring on the Blueberry & Apple Filling

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 to sprinkle over at the end.

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

d) In a small saucepan, combine the apples, blueberries, the remaining 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.

Fill the Pies

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.

Ready, Steady, Bake

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.


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