Mini Sour Cherry Mince Pies
Mini Sour Cherry Mince Pies

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, mini sour cherry mince pies. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Mini Sour Cherry Mince Pies is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Mini Sour Cherry Mince Pies is something which I’ve loved my entire life.

I usually refrigerate one and freeze one (for up to a month); thaw in refrigerator overnight before using from frozen. Mini Sour Cherry Mince Pies Wholemeal pastry isn't as easy to work with as white flour pastry, but if you have some time to yourself then put on the Christmas carols and make a batch of these. Mini Sour Cherry Mince Pies step by step Make the pastry Zest and juice both clementines and set to the side in separate bowls. Sift the flour into a large mixing bowl.

To begin with this particular recipe, we must 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:
  1. Take Filling
  2. Get 2 clementines
  3. Make ready 35 g butter
  4. Get 300 g sweetened sour cherries
  5. Prepare 150 g mixed dried fruit
  6. Take 1 1/2 tsp honey
  7. Get 1/2 tsp cinnamon
  8. Take 1 tbsp Toasted almonds
  9. Prepare Pastry
  10. Prepare 300 g wholemeal wheat flour
  11. Make ready 150 g cold butter
  12. Make ready 1 egg beaten
  13. Make ready 1 tsp honey

Mini Sour Cherry Mince Pies step by step. 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.

Instructions to make Mini Sour Cherry Mince Pies:
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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. Mini Sour Cherry Mince Pies instructions. Make the pastry Zest and juice both clementines and set to the side in separate bowls.

So that’s going to wrap this up with this special food mini sour cherry mince pies recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!