Name: Peach melba pop pies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: makes 12
Ingredients: 200g raspberries; 410g can peach slices in fruit juice drained and chopped; 1 tbsp cornflour; 1 tbsp honey; 2 x 320g shortcrust pastry sheet; 1 egg beaten; 150g icing sugar; freeze-dried raspberries or sprinkles, optional

Home
Recipes
Peach melba pop pies

Peach melba pop pies

Cassie Best

Save recipe

makes 12

Easy

Prep: 30 mins

Cook: 20 mins

A star rating of 5 out of 5.4 ratingsRate

loading...

These easy peasy pies are stuffed with flavour and are great fun for little fingers to decorate

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Vanilla party cake

A star rating of 3.9 out of 5.55 ratings

Malt chocolate ice cream

A star rating of 4.6 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

200g raspberries
410g can peach slices in fruit juice

drained and chopped
1 tbsp cornflour
1 tbsp honey
2 x 320g shortcrust pastry

sheet
1 egg

beaten
150g icing sugar
freeze-dried raspberries

or sprinkles, optional

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal330
fat17g
saturates6g
carbs38g
sugars18g
fibre3g
protein4g
salt0.3g

Method

step 1

Set 6 plump raspberries aside and tip the rest into a bowl. Add the peaches and toss together. In a small bowl mix the cornflour and honey to make a paste, pour over the fruit and combine.
step 2

Unroll the pastry sheets and use a pizza wheel to cut out 6 rectangles from each one. Turn a piece of pastry so the long side is nearest to you, and fold it in half like a book, to create a fold down the middle. Open the pastry out and spoon the fruit filling onto one side, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and fold the pastry again to encase the filling. Use a fork to seal the edges all the way around, then brush all over with more egg. Poke a few air holes in the top with the fork. Repeat with the remaining pastry and filling. Arrange the pop pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or for up to 24 hrs. Alternatively freeze for up to 2 months.
step 3

Heat oven to 200C/180C fan/gas 6. Bake the pop pies for 20 mins, or until the pastry is golden and the filling is bubbling through the holes. Remove from the oven and cool for at least 20 mins. If cooking from frozen, bake for an extra 5 mins. Meanwhile crush the remaining raspberries until juicy and mix with the icing sugar to make a thick icing. Spread thinly over the pies and sprinkle with freeze dried raspberries or sprinkles, if you like. Eat warm, or cold, for breakfast or drizzle with cream or custard for dessert.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now