Apricot and blueberry lattice pies

These berry delicious mini pies combine crisp pastry and tangy fruit, plus they're just a little healthier too!

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

6 canned apricot in juice halves, drained of juice
4 teaspoons apricot jamjellyX
½ cup blueberries, (frozen and defrosted is fine)
1½ reduced-fat puff pastry sheets, plus 6 lattice rounds (see HFG tip)
1 egg white, for pastry wash
½ teaspoon sugar (optional)
6 tablespoons reduced-fat Greek-style yoghurt, to serve

Instructions

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1 Preheat oven to 180°C. Lightly spray six medium muffin tin holes (approx ¹⁄³ cup capacity) with oil then line the bottoms with baking paper. Lay out one pastry sheet and, using a sharp knife, cut into six even pieces. Line one of the muffin tin holes with a pastry square. Gently press in until it fits snugly, then cut away excess pastry in line with the top of the tin hole with a sharp knife. Repeat with remaining pastry squares.

2 Place one apricot half in the bottom of each pastry case. Top each pie with a small dollop of the jam then sprinkle over blueberries. Carefully place a lattice round (see HFG tip) on top of each pie and gently seal edges. Using a sharp knife, trim any untidy edges. Using a pastry brush, wash lattice top with a bit of egg white. Sprinkle sugar over the pie tops, if using.

3 Cook pies in oven for 25-30 minutes until golden brown. Allow to cool slightly before removing from muffin cases. Serve warm with Greek-style yoghurt on the side.

HFG tip

Lattice pastry

To make lattice pastry pie lids, take half a sheet of pastry and cut 18 1cm-wide strips and 18 shorter (approx 9cm x 1cm) strips. On a sheet of baking paper, lay the long strips side by side about 1cm apart. Starting at one end, place the shorter pastry strips perpendicular to the long ones and weave under, over, under and over the long strips. Repeat with the rest of the short strips, spaced about 1cm apart, alternating whether you start over or under each time. Using an 8-9cm round cookie cutter or glass, cut six rounds out of the completed lattice pattern.

Nutrition Info (per serve)

Calories 219cal

Kilojoules 920kJ

Protein 5.6g

Total fat 7.6g

–Saturated fat 3.5g

Carbohydrates 30.6g

–Sugars 7.8g

Dietary fibre 1.5g

Sodium 224mg

Calcium 38mg

Iron 0.2mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.