Air fryer peach and raspberry pies

Drain the Rhodes Quality Peach Halves in Syrup and cut them into even-sized pieces.

Place the peach cubes into a bowl, add the raspberries and toss to mix.

Unroll the puff pastry and cut out 12 even circles with a small bowl.

Mix together the egg yolk and the water and brush the circles with the egg.

Place a spoonful of the peach/raspberry mix into the centre of each circle.

Fold the circle in half to match the edges and press together with a fork.

Place the peach pies onto a baking tray and brush the tops with the remaining egg wash.

Place 6 of the pies in the air fryer basket.

Air fry at 180ºC for 12 -15 minutes until the pastry is crisp and golden brown.

Set aside to cool.

Repeat with the remaining pies.

Melt the Rhodes Quality Apricot Jam in the microwave and brush the top of the pies to glaze.

Mix enough warm water into the icing sugar to form a thick but runny icing.

Drizzle the icing over the pies and leave to set for a few minutes before serving.