Apple & blackberry tortilla pies
Calorie controlled cooking spray
2 medium, peeled, cored and diced
30 g, 1tbsp
½ teaspoons, level
Toasted Flaked Almonds
Egg, whole, raw
1 medium, raw, beaten
2 teaspoons, level, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6, and mist a nonstick baking tray with cooking spray.
- Put the apples, sugar and cinnamon in a microwave-safe bowl and toss to coat. Add 1 tsp cold water, cover with clingfilm and microwave on high for 2-3 minutes until just tender. Drain well then set aside to cool before mashing with the blackberries to form a chunky mixture. Set aside.
- Cut the wraps in half, then spoon the apple and blackberry mixture onto one side of each piece, leaving a border. Brush the borders with a little of the egg, then fold the wraps to enclose the filling, pressing down with a fork to seal the edges.
- Put the pies on the prepared baking tray, brush all over with the remaining egg and scatter over the almonds. Bake for 15-18 minutes, or until crisp and golden. Serve dusted with the icing sugar.