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Wednesday, 29 August 2018

Mini peach pies recipe

Vegan,  gluten-free, wheat-free, quick & easy.

Delicious mini vegan peach pies, filled with a lightly spiced peach centre in a flaky puff pastry. 
Does it even matter if we're heading into Autumn..peaches are scrumptious all year round, not just for the summer months.
They're naturally sweet and juicy, which go beautifully with crisp pastry and sticky marmalade- YUM!

To make these peach pies quick & easy, I used the Jus-Rol gluten-free puff pastry which is 100% vegan!
It's so easy to use, just unroll it and add it to your pie tin's with no preparation needed!

These pies are great as a filling dessert, to nibble on with a coffee/tea etc.

Preparation- 10 minutes
Cooking time- 20-25 minutes
Level- Easy

Ingredients for the filling
-80g of light brown sugar
-2 tablespoons of cornflour
-Pinch of ground cinnamon
-Pinch of ground ginger
-Pinch of ground nutmeg
-1 tablespoon of lemon juice
-100g of peaches (sliced)
-Puff pastry (I use JusRoll)
-Peach marmalade

To make the filling
Step 1- Pre-heat the oven to 200 degrees c and grease 4 mini pie tins with vegan butter/margarine.

Step 2- In a large mixing bowl, combine the brown sugar, corn flour, cinnamon, ginger, nutmeg, lemon juice.

Step 3- Throw in the peaches and toss to coat.
Set aside.
Step 4- Line the pie tins with the puff pastry, prick the bases with a fork and add in a good amount of filling and decorate with more pastry.
Step 5- Brush over a tiny bit of peach marmalade, pop into the oven and bake until the pastry is golden brown.
This will take around 20-25 minutes.

Serve warm with ice cream, a dusting of icing sugar, custard etc or cold! 
Best enjoyed day of making or store in the fridge.


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Holly Jade


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