Pear Pastries

Pear pastries.

Delicious Pear pastries. Enough to make four.

Ingredients.

2 Pears ripe.
Ground nutmeg. 1 tsp.
Ground sweet cinnamon. 1 tsp.
Granulated sugar. 1 tbs.
Ready made puff pastry.
50g. Butter unsalted.
Egg 1.

Method.

Method.

Peel the pears, cut into quarters take out the centre pips and casing. Remove the stem and end flower.

Cut the pears into small cubes so that its quicker to cook down.

Place the pear and sugar into a medium size pan and place over a medium heat.

Stirring occasionally to mix the sugar and aid the pear to break down, can use a fork to break it up quicker.

Add your cinnamon and nutmeg to the pear stirring.

While the pear is cooking get your pastry and roll it out on a floured surface approximately 2-3 mm thickness.

Now using a pastry cutter or if you haven’t got can use a cup or I used a small bowl 15 cm diameter to cut out circular shapes in the pastry (4 needed).

Now the pear should be reduced and mushy after approximately 20 minutes.

Using a small spoon place a quarter of the pear in each circle of pastry in the centre.

With a small amount of water on your finger or small brush paint a little water around the edge of just half of the circular pastry cut outs, this is to help seal the pastry.

Now gently fold the pastry over to form a half circle like an envelope with the pear inside, and put together the edge of the pastry to close. Using a fork go around the pastry edge you just closed gently push down forming more of a seal and a pattern.

Whisk your egg and then brush the top of the uncooked pastries with a coating of egg to give them a lovely glaze. Place the pastries onto a non-stick tray or line your tray with non-stick greaseproof & baking paper.

Place in the oven at 200c for 25-30 minutes.