Fruit Pasty
Prep time: 
Cook time: 
Total time: 
Serves: 4 Large
  • Half Tin Apples, or 200g
  • 1-2 Pear Halves
  • 2 Peach Halves
  • 320g Puff Pastry or 1 Puff Pastry Sheet
  • 1 Egg
  • 8g Almond Butter
  • 2 Tablespoons Coconut Sugar
  1. Chop your fruit into smaller pieces, after draining as much fluid from them as possible. Sprinkle a tablespoon of coconut sugar on the top, spreading all over the fruit.
  2. Roll your sheet out on a chopping board. I used a sheet. Slice into 4 portions.
  3. Take each piece and roll it until it is a square.
  4. Break an egg into a cup, add a tablespoon of coconut sugar and beat.
  5. Mix the fruit and coconut sugar, which is likely to have broken down by now, until all mixed in, then add the almond butter and mix in.
  6. Split your fruit into four sections. Put a quarter in the middle of each square, and then fold over, pressing at the edges to seal with your fingers.
  7. Take a knife and slice some breathing holes into the top of each pasty.
  8. Bake at 220C Oven, 220C Fan, Gas Mark 7, until brown on the top. Our ovens all vary, and for mine, it took around 20 minutes.
Recipe by Scottish Mum at