Peach and Fruit Mince Parcels

Vegetarian dessert
Makes about 18

Ingredients:


Method:

  1. Place castor sugar and margarine in a saucepan, melt slowly over medium heat, stirring all the time.
  2. Bring to the boil.
  3. Reduce heat, add brandy, peaches and cinnamon.
  4. Turn peaches lightly in syrup.
  5. Flame the brandy, shake pan.
  6. Leave peaches to simmer, five minutes.
  7. Using a slotted spoon, remover peaches from pan, place in a bowl.
  8. Add fruit mince, stir to combine and set aside.
  9. Roll out puff pastry on a lightly floured surface to about 2mm-thickness.
  10. Cut into 80mm squares.
  11. Spoon about 30ml fruit mixture into centre of each square.
  12. Fold corners up to meet in centre.
  13. Arrange on lightly-greased baking trays, brush with beaten egg to glaze.
  14. Bake at 200 ° C, about 20 minutes or until golden brown and crisp.
  15. Remove and leave to cool completely on wire rack.
  16. Mix icing sugar with about 45ml water to make a thick glacé icing.
  17. Fill a piping bag without a nozzle with icing and drizzle a zigzag design over pastry parcels.

Allow to dry before serving.