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Mini Feijoa Pies with Puff Pastry

These mini apple and feijoa pies are sweet and simple. Puff pastry is filled with cinnamon-spiced feijoa and apple and baked until puffy and golden brown.

Each year when feijoa season comes around, I’m eager to find ways to use them. Feijoa shortcake, feijoa vinegar, and dehydrated slices are usually on the menu but here is something new.

These little feijoa pies are so easy to make if you use store-bought puff pastry or make this delicious and easy rough puff pastry!

a fruit pie cut open on a black plate.

Ingredients

Find the ingredient amounts in the recipe card at the bottom of this post. For this feijoa recipe you will need –

  • Puff pastry
  • Feijoas
  • An apple
  • Granulated sugar
  • Ground cinnamon
  • Cornstarch
  • Vanilla paste
  • Pinch of salt
  • Egg for the egg wash
puff pastry pies.

The pastry

If you use store-bought puff pastry then this dessert can be made in under 30 minutes.

Of course, if you want to make your own puff pastry too, go right ahead. I have a sourdough version and an inverted puff pastry that work a treat! But, that does add on a fair bit of time.

You’ll need roughly 300g of puff pastry for this recipe. If you buy ready-rolled sheets, the size of these differs depending on the brand. It doesn’t matter if you have a little more or a little less pastry, you can just make the pies a little smaller or larger accordingly.

a hand brushing egg wash.

The feijoa apple filling

The filling is made from finely chopped apple and feijoas.

The feijoas break down a lot when baked so the apple is there to bulk out the filling and give a bit more texture.

It’s tossed in granulated sugar, a pinch of salt, ground cinnamon, and vanilla.

There is also a little cornstarch to thicken the fruit juices in the filling as the pies bake. You could also make these with stewed pears!

scooped feijoas.

The method

The filling

Peel and chop the apple into small cubes. They aren’t pre-cooked so if you chop them too big they may not soften enough in the oven.

Scoop the flesh from the feijoas and chop it up. In a mixing bowl combine the apple, feijoa, cinnamon, sugar, salt, vanilla, and cornstarch and stir it all together.

Set this aside.

a bowl of chopped apples and feijoas with a spoon.

Roll the puff pastry out into two 30cm (12″) squares (3-4mm thickness).

On a lightly floured workbench or piece of parchment paper, lay down one of the sheets of puff pastry. Place little mounds of filling onto the puff pastry, in two rows of 3, leaving at least a 2cm gap between each mound of filling.

Don’t use all the filling if it’s starting to spill, you’ll have a chance to add more in later.

apple feijoa filling on pastry.

Take the second sheet of puff pastry and roll it out a tiny bit more so it’s just a little bit wider than the first square. Lay this pastry over the top of the first sheet and the filling.

Use a pastry wheel to cut the pastry around each mound of filling, leaving you with 6 little pies. Use a fork to crimp down the edges of each pie, except for one edge. You can now add in any spare filling.

Crimp down the last side.

filled pastry.

Baking

Lay each little pie on a parchment paper-lined baking tray. Use a knife to cut 3 little slits in the top of each pie.

Crack an egg into a small bowl and whisk it. Use a pastry brush to brush the top of each pie with the egg.

Bake the pies for 20 minutes until deeply golden brown. Allow the pies to cool for 10 minutes before serving.

baked hand pies.

Serving and storing

Serve the pies while still warm with a scoop of ice cream.

These mini puff pastry feijoa pies are best eaten on the day that they are made. If you do have leftovers, store them in an airtight container in the fridge for up to 2 days.

Related recipes

Try this buttery feijoa shortcake or puff pastry apple pies!

Feijoa pie

Mini Feijoa Apple Pies

Yield: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These mini apple and feijoa pies are sweet and simple.

Puff pastry is filled with cinnamon-spiced feijoa and apple and baked until golden brown.

Ingredients

  • 300g puff pastry (2 x 150g sheets)
  • 100g finely diced apple (about 1 small-medium apple)
  • 150g feijoa flesh (around 4-5 feijoas)
  • 3 Tablespoons granulated sugar
  • 2 teaspoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla paste
  • Pinch of salt
  • 1 egg for the eggwash

Instructions

  1. Preheat the oven 210°C/410°F regular oven or 190°C/374°F fan-bake.
  2. Peel and chop the apple into small cubes. They aren't pre-cooked so if you chop them too big they may not soften enough in the oven.
  3. Scoop the flesh from the feijoas and chop it up.
  4. In a mixing bowl combine the apple, feijoa, cinnamon, sugar, salt, vanilla, and cornstarch and stir it all together. Set this aside.
  5. If your pastry isn't pre-rolled, roll the puff pastry out into two 30cm (12") squares (3-4mm thickness).
  6. On a lightly floured workbench or piece of parchment paper, lay down one of the sheets of puff pastry. Place little mounds of filling onto the puff pastry, in two rows of 3, leaving at least a 2cm gap between each mound of filling. (see photos in post for details.)
  7. Take the second sheet of puff pastry and roll it out a tiny bit more so it's just a little bit wider and longer than the first square. Lay this pastry over the top of the first sheet and the filling.
  8. Use a pastry wheel to cut the pastry around each mound of filling, leaving you with 6 individual rectangle pies.
  9. Use a fork to crimp down the edges of each pie, except for one edge. You can now add in any spare filling. Crimp down the last side.
  10. Lay each little pie on a parchment paper-lined baking tray. Use a knife to cut 3 little slits in the top of each pie.
  11. Crack an egg into a small bowl and whisk it. Use a pastry brush to brush the top of each pie with the egg.
  12. Bake the pies for 20 minutes until deeply golden brown. Allow the pies to cool for 10 minutes before serving.
  13. Serve while still warm with a scoop of ice cream.

Notes

These mini puff pastry feijoa pies are best eaten on the day that they are made. If you do have leftovers, store them in an airtight container in the fridge for up to 2 days.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 342Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 31mgSodium: 161mgCarbohydrates: 36gFiber: 3gSugar: 11gProtein: 5g

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