Christmas Fruit Pies
This recipe started off a disaster. The first batch wouldn't even come out of the tin! I did eventually scrape them out and started again, this time armed with a different pastry recipe and my silicon mini cupcake cases.
The second time round the pies turned out a treat. I would definately recommend using silicon or other non stick cases to ensure a perfect pie that stays perfect when removed from the tin. It allows this without adding any extra butter or oil to grease them.
This year I had to get creative to cut the tops out. I didn't have a small enough cookie cutter so used an upended mini jam jar. You can do the same just look around your kitchen for everyday items you can use for cookie cutters. You might be surprised what you find.
Now I have 18 tiny little Christmas pies frozen and ready to add to the Christmas gift bags. Will you eat all of yours or give them away? #datewithmykitchenchristmas
Servings
Change the number of servings you need and the system will recalculate the amount of ingredients you need.
Ingredients
Amount
Ingredient
2 1/2
cup
All purpose flour
1
tbsp
Sugar
175
gm
Butter
2
Egg yolks
2
tbsp
Ice cold water
410
gm
Fruit mince
Method
1.Add flour, sugar and butter to food processer and pulse until mixture resembles fine breadcrumbs.
2.Add egg yolks, and chilled watter and process until dough comes together.
3.Turn dough onto lightly floured work surface and knead for a minute or two until smooth. Roughly shape into a disc. Set aside in refrigerator to chill for 30 minutes.
4.Preheat oven to 220°C/ 200°C fan-forced.
5.Remove pastry dough from fridge. Working quickly to ensure pastry remains cool, roll out to no more than 5mm thick. Use a cookie cutter to cut out rounds from the pastry. Take the rounds, setting aside remaining dough, and press into silicon cases to form the pie shell.
6.Once you have all the pie shells ready spoon a teaspoon of fruit mince into each. Top up each pie using remaining mince.
7.Gently knead the remaining pastry dough together then roll out to no more than 5mm thick. Cut circles or other shapes small enough to decorate the top of each pie. Top each pie then place in the oven for 10 minutes. If not slightly golden and fruit bubbly then put back in oven for a further 2-4 minutes. Cool and enjoy.
Add flour, sugar and butter to food processer and pulse until mixture resembles fine breadcrumbs.
Add egg yolks, and chilled watter and process until dough comes together.
Turn dough onto lightly floured work surface and knead for a minute or two until smooth. Roughly shape into a disc. Set aside in refrigerator to chill for 30 minutes.
Preheat oven to 220°C/ 200°C fan-forced.
Remove pastry dough from fridge. Working quickly to ensure pastry remains cool, roll out to no more than 5mm thick. Use a cookie cutter to cut out rounds from the pastry. Take the rounds, setting aside remaining dough, and press into silicon cases to form the pie shell.
Once you have all the pie shells ready spoon a teaspoon of fruit mince into each. Top up each pie using remaining mince.
Gently knead the remaining pastry dough together then roll out to no more than 5mm thick. Cut circles or other shapes small enough to decorate the top of each pie. Top each pie then place in the oven for 10 minutes. If not slightly golden and fruit bubbly then put back in oven for a further 2-4 minutes. Cool and enjoy.