Ingredients: 

 

1 roll of puff pastry 

½ cup raspberries 

½ cup strawberries

½ cup blueberries

½ cup sugar

2 Rooibos Laager tea bags

1 tbsp brown sugar 

1 egg 

1 tbsp water 

Icing sugar, for the garnish

 

Method: 

 

1. Place 2 teabags into 250ml of boiling water and allow to steep.

 

2. In a medium pot slowly reduce blueberries, strawberries, raspberries and sugar with the Rooibos tea until a jam type consistency is achieved. 

 

3. Roll out the puff pastry and using a cookie cutter or a bowl cut out some medium sized circles

 

4. Top half of the pastry rounds with 1 rounded tablespoonful of the Rooibos/Berry mixture (Don't overfill or your pies will not stay together.) 

 

5. Dampen edges of puff pastry with water, and fold over the pastry rounds, pressing edges with a fork to seal. 

 

6. Cut a slit in the top of each round for steam to escape. 

 

7. Stir together egg and water; brush pies with egg wash. Sprinkle with brown sugar.

 

8.    Bake at 180°C for 20 – 25 minutes or until lightly browned. 

 

9.    Garnish with a dusting of icing sugar & ENJOY!  

Fruity Puff Pastry Parcels