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Method
Make it happen
- 01
Rub butter into flour, then stir in caster sugar, yolk and enough cold water to bind. Chill pastry 30 minutes.
- 02
Heat oven to 190°C fan. Mix pears with chopped chocolate, brown sugar and vanilla.
- 03
Roll pastry to 3 mm thick and cut 20 circles. Divide pear filling over 10 circles, moisten edges and cover with remaining circles; crimp thoroughly.
- 04
Brush with beaten egg, cut a small steam slit and bake 20–25 minutes until golden and filling cooked. Cool before serving.