Blueberry & apple hand pies
80 g, wholemeal
40 g, keep 2 tbsp aside
250 g, peeled, cored and finely diced
1 teaspoons, level
6 sheet(s), large
Calorie controlled cooking spray
Egg, whole, raw
1 medium, raw, lightly beaten
25 g, toasted, flakes
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Scatter the breadcrumbs on a baking sheet and bake for 10 minutes until crisp and dry. Transfer to a bowl, mix with the 40g demerara sugar and set aside to cool.
- Meanwhile, in a large bowl, mix together the apple, blueberries, cinnamon, zest and the 2 tbsp of demerara sugar. Set aside.
- Unroll 1 sheet of the pastry and mist all over with cooking spray. Sprinkle over 2 tbsp of the breadcrumb mixture, leaving approximately 3cm clear at the top and bottom of the pastry sheet. Spoon over 3 tbsp of the fruit mixture, so it sits just inside the breadcrumb layer. Fold in the left side of the pastry, then the right, so they meet in the middle. Fold down the top of the pastry and gently, but firmly, roll the pastry up. Spray the underside of the pastry twice with cooking spray before folding up to seal. Repeat with the remaining sheets of pastry and filling.
- Line a baking tray with baking parchment and arrange the parcels on top. Brush all over with the beaten egg and sprinkle over the flaked almonds. Bake for 20 mins or until the pies are crisp and golden. Transfer to a wire rack to cool completely before dusting with the icing sugar.