Blueberry/Apple Pillows

Fruit really isn’t particularly popular in this household and I definitely struggle with finding fruity puddings that appeal to everyone. So, having got inspiration from my brand new cookery book Vegan Pie in the Sky by Isa Chandra Moskowitz & Terry Hope Romero (two real gurus of the vegan cooking world) I experimented with the blueberry ginger hand pies (omitting the ginger this time as none in the fridge, and no tapioca flour) and made an apple version for the little one who really hates anything zingy. We took the liberty of renaming them blueberry and apple pillows and they made a fabulous pudding with a scoop of Swedish Glace vanilla ice cream. I reckon they’d be pretty good on a picnic too.

Blueberry/Apple Pillows (dairy, egg, nut and soya free)

serves 4 or 8 depending on appetite (makes 2 blueberry and 2 apple)

• 1/2 pack Jus-Rol puff pastry
• Blueberry Filling
• 2 handfulls of fresh blueberries
• 2 tbsps caster sugar
• 2 tsps cornflour
• 1 tbsp lemon juice
• Apple Filling
• 2 eating apples, finely sliced
• 1 to 2 tbsps caster sugar
• 1 tbsp lemon juice
• sprinkle of cinnamon (optional)
• Icing
• 1/2 cup of icing sugar (be careful as it can contain traces of egg)
• water (apple) or lemon juice (blueberry) to form a smooth drippy icing
• dash of vanilla extract

– Mix together the blueberry filling and set aside

– Mix together the apple filling and set aside

– Roll out the pastry and cut into 4 rectangles

– Place blueberry filling on one half of two of the rectangles, and the apple filling on the remaining two rectangles

– Wet the edges of the rectangles of pastry with water. Fold over to form a half rectangle and press down the edges with the flat prongs of a fork

– Make three slits in the top of each pastry to release the steam

– Place on a lined baking sheet and bake at 200 degrees centigrade for 30-35 mins until lightly golden

– Cool

– Mix the icing (only using lemon juice for the blueberry pillows) and drizzle over.

– Eat warm with ‘ice cream’, or eat cold