Pear & Raspberry Hand Pies

Method

1. Add the raspberries, pear, sugar, and cornflour to a pot and stir.
2. Cook contents of pot over a medium heat until the mixture is bubbly. Mash the fruit a little with a fork, then set aside to cool.
3. Preheat oven to 180C and line a large tray with baking paper.
4. Cut the just thawed puff pastry sheet into 8 squares. Next, add a dollop of the raspberry and pear filling in the middle of each square and brush the edges of each square with some water.
5. Fold each square over to form a triangle and crimp the edges of the triangles slightly with a fork.
6. Combine the egg and 2 tbsp of water with a fork, then brush the tops of the hand pies using a pastry brush.
7. Transfer the hand pies to the lined tray and bake in the oven for 22-25 mins, or until they’re golden brown.
8. Once done, remove tray from the oven and allow the hand pies to cool slightly before transferring them to a wire rack. Once the hand pies have cooled to room temperature, sift over the icing sugar, then serve!