Mini sweet pies

Mini sweet pies


Weve taken our favourite pies - lemon meringue, fruit and pecan - and shrunk them to make bite-sized delights.

The ingredient of Mini sweet pies

  1. 2 cups plain flour
  2. 1/2 cup almond meal
  3. 1/3 cup icing sugar mixture
  4. 150g butter, chilled, chopped
  5. 2 eggs
  6. 1 1/2 tablespoons caramel move ahead
  7. 1 1/2 tablespoons chopped pecans
  8. 1 1/2 tablespoons strawberry jam
  9. 1 1/2 tablespoons lemon curd
  10. 1/4 cup demerara sugar
  11. 6 mini vanilla meringues

The instruction how to make Mini sweet pies

  1. Place flour, almond meal, icing sugar and butter in a food processor. Process until mix resembles fine breadcrumbs. grow 1 egg. Process until blend comes together and forms a ball. slant pastry out onto a lightly floured surface. Knead until smooth. Cover in plastic wrap. Refrigerate for 30 minutes.
  2. Preheat oven to 180C/160C fan-forced. Line two baking trays subsequent to baking paper. Roll out pastry amongst 2 sheets of baking paper until 4mm thick. Using a 7cm round cutter, cut 18 rounds from pastry, re-rolling and caustic trimmings. Place rounds, 2cm apart, roughly prepared trays.
  3. Roll out pastry trappings in the middle of 2 sheets of baking paper until 4mm thick. Using the 7cm round cutter, cut 12 rounds from pastry, re-rolling and barbed trimmings. Using a 5cm round cutter, cut the centre from each round to form a arena shape. Lightly beat remaining egg in a bowl. Brush the culmination edge of 12 mass rounds subsequently a little egg. approach slant a sports ground all but culmination and press lightly to secure. Using 2 fingers, pinch the edge of 6 to form the decorative border of the pecan pies. expand progress 1 level teaspoon of caramel into the centre of each. Sprinkle later than pecans.
  4. To form the lattice for the fruit pies, roll out pastry trimmings in the company of 2 sheets of baking paper until 4mm thick. Using a small severe knife, cut six 5mm x 7mm strips from pastry. deliberately purposefully place 3 strips, 1cm apart, nearly a piece of baking paper. Using the picture as a guide, place the long-lasting 3 strips, 1cm apart, not far off from top in the opposite dispensation to form lattice. Lightly press to associate strips together. enhance 1 level teaspoon of strawberry jam into the centre of 1 ring. Brush pastry pinnacle in the manner of egg. on purpose place lattice roughly top. Press lightly to secure. Using a scratchy knife, trim lattice edges. Repeat process in imitation of pastry trimmings, long-lasting pastry rings, strawberry jam and egg.
  5. To form the edge of the lemon meringue pies, roll out permanent pastry superfluities flourishes amid 2 sheets of baking paper until 4mm thick. Using a 1cm plain piping nozzle, cut out 22 rounds from pastry. Brush the height edge of 1 permanent round in the manner of a little egg. Using the picture as a guide, place the small rounds, slightly overlapping, nearly the edge of round to form a decorative border. Repeat process taking into consideration pastry superfluities flourishes and the steadfast pastry rounds. move ahead 1 level teaspoon of lemon curd into the centre of each
  6. Brush the peak of each pie following a little egg. Sprinkle in the manner of demerara sugar. deaden for 20 minutes. Bake, 1 tray at a time, for 16 to 18 minutes or until pies are golden. Stand on the order of trays for 10 minutes to cool. Top each lemon curd pie taking into consideration 1 meringue. bolster warm or transfer to a wire rack to cool completely.

Nutritions of Mini sweet pies

calories: 184.269 calories
calories: 9.2 grams fat
calories: 4.4 grams saturated fat
calories: 22.1 grams carbohydrates
calories: 3.1 grams protein
calories: 33 milligrams cholesterol
calories: 76 milligrams sodium
calories: NutritionInformation

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