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Apricot, peach and raspberry pot pies

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings


  • 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


  • You will need four 12cm-square, 300ml Coles cookanddine mini bakers ramekins for this recipe.


  • 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.
  • 2
    Cut each pastry square into 8 strips. Arrange in a lattice pattern over ramekins. Brush with the reserved juice. Sprinkle with remaining sugar.
  • 3
    Bake on a baking tray for 20 mins or until crisp and caramelised. Serve with ice-cream.

Source: taste.com.au


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