Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mini sour cherry mince pies. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Meanwhile, repeat with second half of the dough. Once I had my massive cherry haul, I had to start thinking of some recipe ideas. I figured a pie was as good a place to start as any, although I just recently made a strawberry rhubarb pie and felt like doing something a little different.
Mini Sour Cherry Mince Pies is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look wonderful. Mini Sour Cherry Mince Pies is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few components. You can cook mini sour cherry mince pies using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mini Sour Cherry Mince Pies:
- Take Filling
- Prepare 2 clementines
- Take 35 g butter
- Make ready 300 g sweetened sour cherries
- Prepare 150 g mixed dried fruit
- Make ready 1 1/2 tsp honey
- Make ready 1/2 tsp cinnamon
- Get 1 tbsp Toasted almonds
- Take Pastry
- Make ready 300 g wholemeal wheat flour
- Get 150 g cold butter
- Prepare 1 egg beaten
- Get 1 tsp honey
Chocolate shortcrust pastry pies filled with rich fruited mincemeat containing sour cherries, Heston cherry bakewell vodka and sour cherry curd and a chocolate all butt crumble. To make the mince pie pastry, place the flour, butter, sugar and mixed spice in a food processor and process until the mixture resembles fine breadcrumbs. Add the eggs and vanilla and process until the dough comes together. Turn out and bring the dough together.
Steps to make Mini Sour Cherry Mince Pies:
- Make the pastry - - Zest and juice both clementines and set to the side in separate bowls. Sift the flour into a large mixing bowl. Tip the larger bran flakes that won’t go through the sieve into the bowl too. Rub the butter and half of the clementine zest into the flour to form breadcrumbs (or pulse in a food processor until breadcrumbs are formed).
- Beat the egg in a bowl and stir in the honey. Add all of the egg mixture slowly to the bread-crumbed flour mixture and mix with the food processor or using a spoon until it starts to come together into a ball. Add 1 or 2 teaspoons of your clementine juice until the dough is formed into a ball and is not sticky. Try not to over-work the dough or you may end up with tough pastry. Wrap in cling film and put in the fridge to rest for up to half an hour.
- Prepare the pie filling - - Chop half of your cherries into smaller pieces and leave the other half whole. Melt the butter in a heavy bottomed saucepan with the rest of the clementine juice and zest. Stir in the mixed dried fruit, chopped cherries and whole cherries, cinnamon and honey. Cook over a low heat for 20-30 minutes until the fruit is sticky and jam-like. Stir regularly to coat all of the fruit and prevent the bottom from burning. Set the pan to one side and allow the mixture to cool.
- Assemble the pies - - Pre-heat the oven to 200°C and very lightly grease a non-stick mini muffin tray (5 cm diameter wells) with olive oil. Roll your dough out on a lightly floured surface. The dough will feel quite solid, don’t worry about this. Roll the dough as thinly as you can, about 3-5mm thick is ideal. Wholemeal pastry is a little more difficult to work with than white flour pastry, be gentle and if you need to, bring the pastry back to a ball, knead lightly and start again.
- Cut out 7cm diameter circles and press each circle carefully down into a well. Prick the base of the pastry cup with a fork and then put the whole tray back into the fridge for 20 minutes. Fill each cup with your mincemeat mixture and top with toasted almonds if desired. Bake for 15-20 minutes until the filling is bubbling and the pastry cases are cooked.
Divide in half, flatten into discs. Make the crust: Pulse the flour, granulated sugar and salt in a food processor. These adorable mini apple pie pastries make a delightful addition to a dessert buffet or snack tray. The recipe calls for convenient frozen phyllo shells, so they're surprisingly easy to prepare. The lemon curd filling adds a unique flavor twist. —Mary Ann Lee, Clifton Park, New York Browse the Mince Pies section at Waitrose & Partners and buy high quality Mince Pies, Desserts, Pudding & Cake products today.
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