Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mini sour cherry mince pies. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mini Sour Cherry Mince Pies is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Mini Sour Cherry Mince Pies is something that I’ve loved my entire life.
Mini Cherry Pies - a fun way to make a mini version of your favorite pie! This is the perfect pie recipe for a busy summer day, with just four easy ingredients! You can be in and out of the kitchen in an hour with this simple dessert.
To get started with this particular recipe, we must first prepare a few components. You can have mini sour cherry mince pies using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mini Sour Cherry Mince Pies:
- Take Filling
- Make ready 2 clementines
- Get 35 g butter
- Take 300 g sweetened sour cherries
- Prepare 150 g mixed dried fruit
- Take 1 1/2 tsp honey
- Get 1/2 tsp cinnamon
- Take 1 tbsp Toasted almonds
- Take Pastry
- Make ready 300 g wholemeal wheat flour
- Prepare 150 g cold butter
- Get 1 egg beaten
- Make ready 1 tsp honey
My son now refuses to come home from college for these holidays unless he gets this pie. And I send him back with mini-pies (using giant muffin foil tins and lots of plastic wrap it. Mince Pies are a British Christmas staple. These sweet and boozy mini fruit pies are the perfect recipe to add to your Holiday cookie platter!
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.
Mincemeat pies (or mince pies for short) are a classic British Christmas treat. What is it about these pies that makes them so special? These Yorkshire-inspired delights work well as a canapé or served with a cheeseboard, and make a great talking point. Get Ahead: Freeze for up to three months. Pack cooled mince pies in a freezer-proof box, layering with baking parchment to prevent them sticking together.
So that is going to wrap this up for this exceptional food mini sour cherry mince pies recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
