Pear & Chocolate Puff Pie

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Step 1

Preheat the oven to 220°C/Fan 200°C/Gas 7. Whisk the eggs until well combined. Set aside a tablespoon of the beaten egg in a small bowl to use for glazing the pie later.

Step 2

Stir the butter, almonds, sugar and flour into the rest of the egg and beat hard with a wooden spoon until smooth. Add the vanilla extract and beat once more. Put the chocolate on a board and chop it roughly, then stir it into the almond mixture.

Step 3

Unroll the pastry and place it on a baking tray lined with baking parchment. Spoon the chocolate and almond mixture down one long half of the pastry. Press the pears into the mixture and brush the pastry around the filling with beaten egg.

Step 4

Bring the other half of the pastry over the filling to enclose it completely and press the edges together to seal. Brush with more egg and slash the pastry diagonally down its length.

Step 5

Bake in the centre of the oven for 25-30 minutes or until the pastry is puffed up and golden brown. Serve in thick slices, with cream of vanilla ice cream,