Ingredients
Method
1.Preheat oven to 200°C. Place persimmons, pineapple and sugar in a heat proof bowl. Cover and microwave for 3 minutes. Stir in cornflour and microwave for another 2 minutes. Cool.
2.Use a cutter or small bowl to cut circles approximately 11cm in diameter from the pastry sheets, re-rolling the trimmings if needed, to make 12 circles.
3.Place a pastry circle on a greased baking tray and use a dessert spoon to place filling on one half of pastry circles, followed by a sprinkle of white chocolate. Fold over the uncovered half then use the handle end to crimp the pies closed. Repeat until all the pastry is used. Cut small air vents in the top of each.
4.Brush with milk if using then sprinkle pies with sugar. Bake for 20-25 minutes or until crisp and golden. Serve warm.