Recipe Peanut Butter and Blueberry Puff Pastry Pies

[MypinchofItaly]

Peanut butter and fresh blueberries work fine, however, you can use any other kind of fresh fruit.

Makes: about 8 pies| Preparation time 15 mins | Cooking time 10-15 mins

• Ready-rolled puff pastry: 320 g (about a standard-sized roll)
• Blueberries, fresh: 125 g
• Peanut Butter, to taste
• Caster sugar, a tbsp
• Egg wash: 1 egg + a teaspoon of water
• Icing sugar: to taste

Method

Thaw pastry dough to room temperature.

Pre-heat oven to 180C / 350 F /Gas Mark 4 .

Wash and dry the blueberries, crush them a bit with the fork, add sugar and stir, set aside.

Beat up the egg with a teaspoon of water, stir and set aside.

Unroll the puff pastry roll and prick the bottom with a
fork, so it won’t swell during cooking.

Tip: cut puff pastry sheet into sections shape you prefer, we have made them square-shaped. Cut 2 squares per pastry, one will be filled whilst the other will close it.

Add a tablespoon of peanut butter to pastry bottom, add blueberries. Close with the pastry top, close edges, apply egg wash by brushing also the edges to seal them shut. Proceed in this fashion for the other ones.

Line baking sheet with parchment paper, bake to 180°C/ 350 F /Gas Mark 4 for 10-15 minutes. Allow to cool down a bit and sprinkle with icing sugar before serving.