One day I vow to make my own pastry..until then, these are super quick with ready-rolled!
Ingredients
- 120g of raspberries
- 50g granulated sugar and extra for dusting
- Pinch of cinnamon
- 1 tsp vanilla bean paste
- 1 tbsp cornflour
- 1 roll puff-pastry
- 1 egg, whisked
- 120g of raspberries
- 50g granulated sugar and extra for dusting
- Pinch of cinnamon
- 1 tsp vanilla bean paste
- 1 tbsp cornflour
- 1 roll puff-pastry
- 1 egg, whisked
Preheat the oven at 200°C/400°F/gas 6.
In a pan add the raspberries, sugar, cinnamon and vanilla. Mix the cornflour with 2 tbsp of water and pop that in the pan too. Cook on a low heat until the raspberries have broken down and it’s a jam like consistency.
Lay out the pastry and cut into six squares. Add a generous dollop of the raspberry mixture just off centre in each square. Brush the edges with the egg, fold the pastry to make a triangle, and seal the edges with a fork. Give them a light egg wash and sprinkle with sugar. Don’t forget to put a little slit in the top of each with your knife.
Bake for 25 minutes.