Light almond mini pies with fruit filling

• puff pastry sheet↗320g sheet ready-rolled g

  ready-rolled

• all-purpose flour↗

  for dusting

• egg↗1

  beaten

• fruit filling↗150g g

  (vegetarian, optional)

• almond↗20g flaked g

  flaked

• powdered sugar↗

  for dusting

Step-by-step instructions

1. 1

   Roll out the puff pastry on a lightly floured surface and cut it in half lengthwise. Cut each half into six pieces, yielding 12 squares. Working with one square at a time, fold it diagonally in half to form a triangle. Place the triangle so that the folded edge faces you. Trim a strip ½ cm wide along the other two edges, stopping before the cuts meet. Carefully unfold the pastry, then brush the edges with a little beaten egg. Lift the leftmost corner and fold it to the right, pressing it against the inner right corner to seal. Repeat the same with the rightmost corner to the left inner corner. Place the pastries on two parchment‑lined trays and spoon 1 tsp of fruit filling into the centre of each. Sprinkle each with a few almond flakes. Refrigerate for up to 24 hours.

2. 2

   Preheat the oven to 210 °C/190 °C with convection (gas 6½). Brush the pastry with a little more egg and bake for 15‑20 minutes, until risen and golden. Dust with powdered sugar and serve warm, or let cool completely. After cooling store in an airtight container at room temperature for up to two days.