Fruity Puff Pastry Parcels

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!