Kiwi Pocket Pastries
Shortcrust pastry pockets filled with kiwi. Cook 45 mins plus cooling, serves 10, 20p per serving.
🍳 Cook: 45 min
Ingredients
| 3 | Kiwis, peeled and chopped | |
| 75 g | Caster sugar | |
| 1 tbsp | 15 ml | Cornflour |
| 375 g pack | Asda Ready Rolled Shortcrust Pastry | |
| 1 | Egg, beaten | |
| 1 tbsp | 15 ml | Low-fat natural yogurt |
| 35 g | Icing sugar | |
| — | Green gel food colouring | |
| 1 tbsp | 15 ml | Asda Green 100's & 1000's (sprinkles) |
Instructions
- Put the kiwis, caster sugar and 1tbsp water into a small pan and bring to a simmer. Cook for 10 mins.
- Mix the cornflour with 1tbsp water and add to the pan. Bring to the boil and cook for 1 min or until thick. Set aside to cool.
- Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut the pastry into 20 evenly sized squares.
- Top 10 squares of pastry with 1tbsp each of the filling, leaving a 1cm border. Brush the edges with the egg, and top with the other pastry squares.
- Put onto the tray and seal the edges. Prick the tops to allow steam to escape. Bake for 15-20 mins until golden. Transfer to a wire rack to cool.
- Stir together the yogurt, icing sugar and a dot of food colouring. Drizzle over the tarts and sprinkle over the 100's & 1000's.