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Preparation time:
20 minutes
Cooking time:
15 minutes
Serves:
4
Calories:
158
(per serving)
Fat:
10
g (per serving)
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Ingredients
1 eating apple
1 ripe pear
2 tbsp lemon juice
60g/2oz low-fat spread
4 rectangular sheets of filo pastry (thaw if frozen)
2 tbsp low-sugar apricot jam
1 tbsp unsweetened orange juice
1tbsp finely chopped shelled pistachio nuts
2 tsp icing sugar
Preheat the oven to 200C/400F/Gas Mark 6. Core and thinly slice the apple and pear and toss them in the lemon juice. Gently melt the spread over a low heat. Cut the sheets of pastry into 4 pieces and cover with a clean damp tea towel. Brush 4 non-stick Yorkshire pudding tins, measuring 10cm/4” across with a little of the spread. Working on each pie separately, brush 4 sheets of the pastry with the spread. Press a small sheet of pastry into the base of one tin. Arrange the other three sheets of pastry on top at slightly different angles. Repeat with the other sheets to make 4 pies in total.
Arrange the apple and pear slices alternately in the centre of each pastry case and light crimp the edges of the pastry of each pie.
Mix the jam and orange juice together until smooth and brush over the fruit. Bake for 12 – 15 minutes. Sprinkle with the nuts and dust lightly with the icing sugar.
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