Name: Pear and Hazelnut ‘Pasties’
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 175 g (6 oz) Hazelnut Frangipane about ½ quantity) using ground hazelnuts; Rich Chocolate Sauce, Chocolate Sabayon, Anglaise (Fresh Custard) Sauce or Chocolate Custard; 4 small pears, peeled, halved and cored; 600 ml (1 pint) water; ½ lemon; 225 g (8 oz) caster sugar; 1 vanilla pod (optional); 1 egg, beaten; 2 tablespoons chocolate chips (optional); 350-450 g (12-16 oz) Puff Pastry or frozen; 1 cinnamon stick (optional)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Open Rhodes Around Britain

By Gary Rhodes

Published 1996

About

The last time I called a dish a pasty (it was a lamb dish), I was inundated with letters telling me I didn’t have a clue what a real pasty is! Well, after being shown several times since, I certainly do now. So please don’t send me any more letters over this recipe. This is what I call using artistic licence!

All I’m really doing is taking the pasty shape and turning it into a pudding. The pastry I’m using is puff rather than a short/puff/crumbly pastry that’s normally used. The fra