Peach melba pop pies

Peach melba pop pies

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 30 mins Cook: 20 mins


makes 12

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

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal330
  • fat17g
  • saturates6g
  • carbs38g
  • sugars18g
  • fibre3g
  • protein4g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 200g raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 410g can peach slices in fruit juice, drained and chopped
  • 1 tbsp cornflour
  • 1 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 x 320g shortcrust pastry sheet
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150g icing sugar
  • freeze-dried raspberries or sprinkles, optional


  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.

  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.

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?