Lunchbox Pear or Apple Pies

2 sheets of Pampas Sweet Puff Pastry (or GF pastry see elsewhere)
5 ripe pears (peeled thickly) OR golden delicious apples (peeled thickly) - moderate in salicylates
(water with 1/2 tsp ascorbic acid to cover fruit while you are preparing the fruit, to prevent browning)
sugar to taste (1/4 cup)
1/2 tsp citric acid
3 - 4 tsp. of cornflour
8 small (approx 10 cm or 4 in) pie dishes OR you could use muffin tins

Cut up thickly peeled pears or apples. Place in water with ascorbic acid to prevent browning. When finished drain off all water. Add sugar and citric acid. Cook in microwave until soft and mash. Mix cornflour with a little cold water and then add some of the cooked fruit. Add this back into the fruit and cook on the stove until thickened. Remove from heat and cool until no more than luke warm and preferably cold.
Defrost two sheets of Pampas Sweet Puff Pastry. Cut into quarters. Place each quarter into a pie dish and shape to fit leaving corners hanging over the edge of the dish. Place about a tablespoon of fruit in each pie dish. Fold over the edges of the pastry into the middle to cover the fruit. Bake at 200’ C (390’ F) or 180’C (350’ F) for fan forced ovens, for about 15 to 20 minutes. These are nice hot with icecream or cream, but extra yummy cold (good lunchbox food). - Alison

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