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How to make Apricot, peach and raspberry pot pies

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

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

Method

  • 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.