Recipes by Di Swann
1. Preheat oven to 200°C fan bake or 220°C conventional. Line 2 baking trays with baking paper.
2. Cut each piece of pastry into quarters. With a knife, score a square 1cm in from the edge of each piece of pastry (this helps the pastry puff around pie) and place on baking tray.
3. Spread each inside square with 1 tablespoon of Craig’s Black Doris Plum Jam and sprinkle the orange zest between them. Divide the pear slices between the pastries.
4. Place in the oven and bake for 10-12 minutes or until golden. Remove from oven and garnish with extra orange zest if wished. Serve hot or warm with yoghurt or ice cream.