Peach Bands Recipe |
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You will need..... 13 oz. packet frozen puff pastry 1 egg yolk 5 oz. tin peach slices 1 teaspoon arrowroot
Preparation Time
20 minutes
Cooking Time
10 minutes
Oven setting
425ºF; Gas Mark 7
Roll out
pastry into oblong 12 inches by 4 inches. Cut out eight strips each 1
1/2 inches by 4 inches. Flake edges using the back of a knife and cut
into top of each band 1/4 inch from edge. Beat egg yolk and brush over
the pastry. Bake in top part of oven for about 10 minutes or until well
risen and golden brown. Cool on a wire rack. Chop peaches
roughly. Mix arrowroot to a smooth paste with a little of the juice.
Add more juice to make up to 1/4 pint. Bring to the boil, stirring
until thickened. Cook until transparent. Remove lids
from each band. Scoop out uncooked pastry and fill with chopped
peaches. Coat with glaze and serve cold. Serves 4.
Quick Tip
Leftover egg whites can be stored in the refrigerator for at least a
week. Keep until you have enough to make an angel (12 egg whites)
meringue (only 2 egg whites) or use as a nutritive addition to jellies
(1 egg white will do).
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