Pear Pies

Hey Everyone,

I know I haven't done many of these recently, but finally, I'm posting something sweet!
These individual pear pies are made in ramekins with buttery puff pastry, and are full of sugary goodness! Whilst they seem to take an AGE to bake, they're relatively east yo make - in fact all you have to do is roll out pastry, peel pear, assemble, bake, done!
The crushed cardamon seeds combined with the dark brown sugar really make the pears more tasty and they almost have the texture of being poached once out of the oven.

If you can see in the picture, I haven't put the pastry around the pears in the way that the recipe asks - this was simply for convenience as I was beginning to run out of time. This means that if you are making them, don't follow my picture if you want the finish the recipe says, as they shouldn't look like that!

Pear Pies - From "The One and Only Pies and Tarts Cookbook"

Prep Time - 20 Mins
Cooking Time - 30 Mins
Serves 4

Ingredients -

• 500g Puff Pastry
• 4 Ripe Pears, peeled with stalks still intact
• 1 Tsp Cardamon Seeds, crushed
• 4 Tbsp Dark Brown Sugar
• 1 Egg, beaten
• 3-4 Tbsp Demerara Sugar

1. Preheat the oven to 200°C/400°F. Grease 4 deep ramekins or bowls. Divide the pastry into 4 and roll each piece into a circle larger than the pears. Reserve the pastry trimmings.

2. Mix the cardamon seeds and sugar and sprinkle on the pastry circles. Put a pear upright on each pastry circle and brush the edges of the pastry with water and fold the pastry to come about three-quarters up around the pear. Put into the ramekins.

3. Roll out the pastry trimmings and cut 4 wide strips. Dampen the edges and attach to the edge of the ramekins. Brush the pastry with a beaten egg and sprinkle with demerara sugar. Bake for 30 minutes until the pastry is golden and the pears are soft.

Please Enjoy!!!