Pear and ginger puffs
2 medium, peeled, cut into 2cm pieces
3 piece(s), (15g), finely chopped
¼ tsp, (1 pinch)
reduced-fat puff pastry
168 g, 1 1/2 sheets, just thawed
- Place the pear, ginger and 2 tablespoons of water in a small saucepan over high heat. Cover and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes or until pear is just tender. Stir in the sultanas and cinnamon. Set aside to cool. Drain excess liquid.
- Preheat oven to 200°C. Line a baking tray with baking paper. Cut 6 x 11cm rounds from the pastry. Divide the pear mixture evenly among the pastry rounds. Fold the pastry rounds in half to enclose filling, pinching the edges to seal and then pressing with a fork.
- Place the pastries on the prepared tray and sprinkle with the sugar. Bake for 20-25 minutes or until puffed and golden.