Caramelised Pear Hand Pies

• servings: 12

Ingredients

3 x 30cm sheets puff pastry

7 medium pears – use any variety you like

1/3 cup brown sugar

1 tsp cinnamon

Pinch salt

1 ½ tbsp corn flour

1 egg yolk

¼ cup caster sugar

Directions

Use a cutter or lid to cut out 12 x 14cm circles – you should get 4 per sheet. Set these aside in the freezer to make them easier to handle when filling.

Melt the butter in a large saucepan, over a medium/high heat.

Add the pears, sugar, 1 tsp cinnamon and a pinch of salt. Cook this, stirring often for 3 minutes then cover and cook for 3-5 minutes until they have softened and there is a nice caramel sauce.

Add the corn flour and cook for 1 minute more to thicken then spoon into a dish and cool completely.

Lay the partially frozen pastry discs out and spoon 2 tbsp of pear filling onto one half, leaving a 1cm boarder on that side. Fold the other half of the pastry over the filling to meet up with the other edge and using a fork, gently press the edges to seal.

Carefully transfer the pastries to a lined baking tray, brush with the egg and bake for approx. 20 minutes, until the pastry is crisp and golden top and bottom.

Combine the remaining cinnamon and caster sugar together.

Immediately sprinkle the cinnamon sugar over the pastries and toss them in it.

Serve hot or room temp as are or with some ice-cream