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Preparation Time: 25 - 30 minutes
Cooking time: 20 minutes
Serves: 8 (quantity)
No nutritional information available.
Ingredients
For the parcels:
- 300g (11oz) mixed berries (fresh or frozen)
- 100g (4oz) caster sugar
- 1 tsp lemon juice
- 1 tbsp cornflour
- 2 sheets ready to roll vegan puff pastry (gluten free, if preferred)
- Flour, for dusting (gluten free, if preferred)
For the glaze:
- 1 tbsp dairy free milk
- 1 tbsp caster sugar, to coat
Method
1. Place the mixed berries in a medium sized saucepan and sprinkle over the sugar, lemon juice and cornflour. Place over a medium - high heat and bring to the boil. Simmer for 10 - 15 minutes until the mixture thickens, stirring occasionally with a wooden spoon or spatula to prevent it from burning. Once thickened, remove from the heat and allow to cool slightly (it will thicken further as it cools).
2. Pre-heat the oven to 200°C/Fan 180°C/Gas Mark 6 and line 2 baking trays with greaseproof paper. Unroll the puff pastry sheets onto a floured surface and cut each sheet into 8 even sized rectangles.
3. Take 2 rectangles and spoon about 1 tbsp of the berry mixture onto one of them. Sandwich the rectangles together. Repeat for the other parcels.
4. Transfer to the lined baking trays and use a fork to press the edges of the parcels together to seal in the filling. Brush dairy free milk over each parcel to glaze and sprinkle over some caster sugar.
5. Place the trays in the pre-heated oven and bake for around 20 minutes, or until the pastry is crisp and golden brown. Leave to cool on a cooling rack. Serve on the day of making.
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