Kiwi pocket pastries
- 3 kiwis, peeled and chopped
- 75g caster sugar
- 1tbsp cornflour
- 375g pack Asda Ready Rolled Shortcrust Pastry
- 1 egg, beaten
- 1tbsp low-fat natural yogurt
- 35g icing sugar
- Green gel food colouring
- 1tbsp Asda Green 100's & 1000's
Put the kiwis, caster sugar and 1tbsp water into a small pan and bring to a simmer. Cook for 10 mins.
Mix the cornflour with 1tbsp water and add to the pan. Bring to the boil and cook for 1 min or until thick. Set aside to cool.
Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Cut the pastry into 20 evenly sized squares.
Top 10 squares of pastry with 1tbsp each of the filing, leaving a 1cm border. Brush the edges with the egg, and top with the other pastry squares.
Put onto the tray and seal the edges. Prick the tops to allow steam to escape. Bake for 15-20 mins until golden. Transfer to a wire rack to cool.
Stir together the yogurt, icing sugar and a dot of food colouring. Drizzle over the tarts and sprinkle over the 100's & 1000's.