Apricot, peach and raspberry pot pies

Name: Apricot, peach and raspberry pot pies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 220g drained Coles Brand Australian Apricot Halves in Juice; 410g can Coles Brand Australian Peach Slices in Juice; 1 1/2 cups Coles Brand Frozen Raspberries; 2 tablespoons caster sugar; 1 sheet frozen Coles Brand Puff Pastry, just thawed, quartered; Vanilla ice-cream, to serve

www.taste.com.au

Your recipes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 4

Cost: $1.10 /serving

Author : Not available

family friendly dessert bake

Ingredients

Remove All · Remove Spices · Remove Staples

220 grams drained Coles Brand Australian Apricot Halves in Juice410 grams can Coles Brand Australian Peach Slices in Juice1 1/2 cups Coles Brand Frozen Raspberries2 tablespoons caster sugar1 sheet frozen Coles Brand Puff Pastry, just thawed, quarteredVanilla ice-cream, to serve

Export 5 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 220C or 200C (fan-forced). Drain the apricot and peach, reserving 1 tablespoon juice. Divide the fruit among four 12cm-square, 300ml Coles cookanddine mini bakers ramekins. Sprinkle with half the sugar.

Step 2

Cut each pastry square into 8 strips. Arrange in a lattice pattern over ramekins. Brush with the reserved juice. Sprinkle with remaining sugar.

Step 3

Bake on a baking tray for 20 mins or until crisp and caramelised. Serve with ice-cream.