Add the peaches and toss together.

In a small bowl mix the cornflour and honey to make a paste, pour over the fruit and combine.

2)Unroll the pastry sheets and use a pizza wheel to cut out 6 rectangles from each one.

Turn a piece of pastry so the long side is nearest to you, and fold it in half like a book, to create a fold down the middle.

Open the pastry out and spoon the fruit filling onto one side, leaving a border of about 1cm around the edge.

Brush the beaten egg around the edges and fold the pastry again to encase the filling.

Use a fork to seal the edges all the way around, then brush all over with more egg.

Poke a few air holes in the top with the fork. Repeat with the remaining pastry and filling.

Arrange the pop pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or for up to 24 hrs.

Alternatively freeze for up to 2 months.