Recipe

Persimmon, pineapple and white chocolate hand pies

With a perfectly crisp outer layer and a sweet, moreish filling, you couldn't have a more delightful treat than these persimmon, pineapple and white chocolate hand pies. Everyone is sure to go for seconds!

  • 35 mins preparation
  • 25 mins cooking
  • Makes 12
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Ingredients

  • 1 firm-ripe persimmon, peeled and chopped
  • 1 x 227g can (approx ½ a cup) crushed pineapple, drained
  • 1 tbsp brown sugar
  • 1/2 cup chopped white chocolate or white chocolate melts
  • 1 tbsp cornflour
  • 3 sheets frozen puff pastry, defrosted
  • 2 tbsp milk for glazing, optional
  • sugar for sprinkling, optional

Method

  • 1
    Preheat oven to 200°C. Place persimmons, pineapple and sugar in a heat proof bowl. Cover and microwave for 3 minutes. Stir in cornflour and microwave for another 2 minutes. Cool.
  • 2
    Use a cutter or small bowl to cut circles approximately 11cm in diameter from the pastry sheets, re-rolling the trimmings if needed, to make 12 circles.
  • 3
    Place a pastry circle on a greased baking tray and use a dessert spoon to place filling on one half of pastry circles, followed by a sprinkle of white chocolate. Fold over the uncovered half then use the handle end to crimp the pies closed. Repeat until all the pastry is used. Cut small air vents in the top of each.
  • 4
    Brush with milk if using then sprinkle pies with sugar. Bake for 20-25 minutes or until crisp and golden. Serve warm.