Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mini sour cherry mince pies. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Mini Sour Cherry Mince Pies is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Mini Sour Cherry Mince Pies is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook mini sour cherry mince pies using 13 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Mini Sour Cherry Mince Pies:
- Make ready Filling
- Prepare 2 clementines
- Prepare 35 g butter
- Prepare 300 g sweetened sour cherries
- Get 150 g mixed dried fruit
- Make ready 1 1/2 tsp honey
- Take 1/2 tsp cinnamon
- Make ready 1 tbsp Toasted almonds
- Make ready Pastry
- Make ready 300 g wholemeal wheat flour
- Make ready 150 g cold butter
- Make ready 1 egg beaten
- Make ready 1 tsp honey
Instructions 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.
So that’s going to wrap this up with this exceptional food mini sour cherry mince pies recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
