These mini pies are delicious . These delectable pies are something like the mini apple pies I made some time back except that they have dried figs in the fillings. I made them before I suffered from ' tennis elbow '. Packed with apple and dried figs fillings, topped with crunchy almond slices and the buttery crust...mmmmm you tell me if these are not tasty enough :p They are the most delicious little pies for snacking after your afternoon siesta. For afternoon tea, these pies goes well with a hot cup of coffee. For dessert , these little pies goes well with vanilla ice cream ...slurp ! Read on for the recipe..........
I love the crust and the fillings....the apples and dried figs goes well...it tasted really delicious and with so much dried figs at home, I used them for cakes and pies besides eating them as a snack food. I love the crunchy seeds of the dried figs and the poppy seed pastry makes the whole pie crispy good :) As you can see, even the almond slices are crunchy LOL!
cook the apple and dried figs ,brown sugar and cornstarch
for 5 minutes till the mixture
becomes thick , dish up and and leave to cool outside
and then store in the fridge before using, best to keep
in the fridge for at least an hour before using, it will
prevent the pastry from soggy :)
I find wrapping the pastry this way easier and it looks nice too :p
topped with another piece of pastry and fold the edges
of the bottom piece over the top , egg wash the top and sprinkle
almond slices and sugar before baking
mmmmmm ....these little goodness smell good...really good :p
this is so good that Wild Boar ate up most of them and
ask for more.....
Making Páte Brisée - Martha Stewarts Pie and Tarts
1 1/2 cups all purpose flour
1 tsp salt
1 tsp sugar
1 cup or (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water
2 tbsp of poppy seeds
1. Pulse flour,poppy seeds, salt, and sugar in a food processor ( or whisk together by hand in a bowl) add butter, and pulse ( or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse ( or mix with a fork ) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tbsp at a time , and pulse ( or with a fork ) Wrap dough loosely in plastic and refrigerate for 1 hour or up to 1 day ( dough can be frozen up to 3 months, thaw in refrigerator before using).
2. Roll the dough on lightly floured surface until it is 1/4 inch thick and cut out with a round pastry cutter to fit into your greased pie mould. Fill the pastry with the apple and figs filling , and cover pie with another round piece of pastry. Crimp the edges. Refrigerate the pies for 30 mins. Egg wash top of pie and sprinkle almond flakes on surface and sprinkle some castor sugar if desire . Bake in preheated oven at 180C for 18-20 minutes or until it is golden brown. Leave the pies in their molds for a few minutes before taking them out and cool on the rack.
3 green apple or apple of your choice - cut into slices or diced an squeeze some lemon juice over the slices
2 tbsp raisins
1/4 cup of dried figs - diced
1 tsp of mixed spice powder * you can use cinnamon powder only
3 tbsp of brown sugar
1 tsp of corn flour
Mixed all the ingredients together and cook over medium heat for 5 minutes. Cool the apple filling before use