donna hay magazine

pear and caramel hand pies1 William (firm green) pear (220g), grated¼ cup (55g) white sugar½ teaspoon ground cinnamon3 sheets frozen puff pastry, thawed¼ cup (75g) store-bought caramel or dulce de leche1 egg, lightly beatenPreheat oven to 200°C (400°F). Place the pear, 2 tablespoonsof the sugar and ¼ teaspoon of the cinnamon in a small bowland mix to combine. Using a 10cm round cutter, cut the pastryinto 12 rounds. Place 6 rounds on a large baking tray lined withnon-stick baking paper. Spoon the pear mixture onto the pastryrounds, top with the caramel and remaining rounds, pressingto seal. Cut a small cross into the top of each pie and brush withthe egg. Mix the remaining sugar and cinnamon together andsprinkle half over the pies. Cook for 14–16 minutes or until puffedand golden. Serve with remaining cinnamon sugar. Makes 6.