Happy 2016 ! I hope you all had a lovely holiday season. In an effort to prolong the holidays, I decided to bake some mince pies. I actually don't enjoy the ones made with mincemeat - does that make me weird? - so I always make mine with some sort of fruity filling.
Mince pies 1 : Apple and fig chutney with raisins
I took the easy road with the first ones and filled them with apple and fig chutney. I did put in some raisins; they add a little bite to it, which is nice.
I took the easy road with the first ones and filled them with apple and fig chutney. I did put in some raisins; they add a little bite to it, which is nice.
Mince pies 2 : Apple, raisin and cinnamon
For these, I cut up an apple into small pieces and put them into a pot, then added 1/2 cup of raisins, 1/2 tbsp of cinnamon, 2 tbsp of brown sugar and 1/4 cup of water. I let this simmer at medium heat for about 5 minutes, then let it cool completely.
For these, I cut up an apple into small pieces and put them into a pot, then added 1/2 cup of raisins, 1/2 tbsp of cinnamon, 2 tbsp of brown sugar and 1/4 cup of water. I let this simmer at medium heat for about 5 minutes, then let it cool completely.
For the pastry, I used Laura Vitale from Laura In The Kitchen's recipe, because her recipes never fail and she makes baking so much more fun.
Once you made the pastry, use a cookie cutter to fill the muffin tray. Then, pop in about a tablespoon of filling. Lastly, use a star-shaped cookie cutter to cut out stars and place them on top. The little pies need to be in the oven at 180° C for about 15 - 20 minutes.
Take them out of the oven and put them on a wire rack to set, then dust them with some confectioner's sugar for some extra cuteness.
They are most delicious when they are still a little hot, so dig in!
Take them out of the oven and put them on a wire rack to set, then dust them with some confectioner's sugar for some extra cuteness.
They are most delicious when they are still a little hot, so dig in!