Vegan Pear & Blackberry pot pies

Vegan Pear & Blackberry pot pies
You can make these vegan pear and blackberry pies in a muffin tin, so it's easy to make perfect pies every time.
Serves 6  / 
Prep 45 mins  / 
Cook 45 mins


2 Coop Conference pears, peeled
200g blackberries
70g Fairtrade caster sugar
½ tsp ground ginger
1 tbsp Coop plain white flour, plus extra for dusting
Zest of 1 lemon, juice of 1/2
1 tbsp dairy free spread, melted
2 x 375g packs Coop ready rolled puff pastry
1 tbsp unsweetened dairy free milk alternative
1 tbsp Coop Fairtrade demerara sugar


1. Preheat the oven to 200°C/fan 180°C/gas 6. Chop the pears into 1-2cm chunks, then mix with the blackberries, sugar, ginger, flour, lemon zest and juice in a bowl

2. Brush a six-hole non-stick muffin tin with dairy free spread

3. Lay 1 sheet of pastry on a floured surface and cut out six 10cm discs

4. Use to line the tin, working the pastry up the sides to the top

5. Divide the fruit between the cases, making sure they are no more than three quarters full. Chill the cases while you prepare the lids.

6. Cut the second pastry sheet in half horizontally

7. Use a ruler to cut each half into 18 strips, 1 cm wide

8. Take the pastry cases out of the fridge and brush with dairy free milk alternative

9. Make lattices using 6 strips per pie, weaving the mover and under each other

10. Trim the edges, brush with milk alternative, sprinkle with demerara sugar and bake for 40-45 mins, until golden; if they start to overcook, cover loosely with foil.

11. Leave in tin for 15 mins before serving.