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Mini sweet pies
Mini sweet pies
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Prep Time:
90 minutes
Cook Time:
40 minutes
Total Time:
130 minutes
Mini lemon meringue, fruit, and pecan pies for a tasty bite-sized treat.
Ingredients:
  • 500.00 ml plain flour
  • 50.00 gm almond meal
  • 49.50 gm icing sugar mixture
  • 150g butter, chilled, chopped
  • 30.00 ml caramel spread
  • 30.00 ml chopped pecans
  • 39.60 gm strawberry jam
  • 30.00 ml lemon curd
  • 53.75 gm demerara sugar
  • 6 mini vanilla meringues
Instructions:
  • Combine flour, almond meal, icing sugar, and butter in a food processor and pulse until it resembles fine breadcrumbs. Add 1 egg and pulse until a dough ball forms. Transfer the dough to a floured surface and knead until smooth. Wrap in plastic and chill for 30 minutes.
  • 1. Preheat your oven to 180C/160C fan-forced and line two baking trays with baking paper. 2. Place the pastry between two sheets of baking paper and roll it out until it is 4mm thick. 3. Use a 7cm round cutter to cut out 18 rounds from the pastry, rerolling and cutting any excess trimmings. 4. Arrange the rounds, spaced 2cm apart, on the lined trays.
  • Flatten pastry trimmings between 2 sheets of baking paper to 4mm thickness. Use a 7cm round cutter to make 12 rounds. Cut out the center of each round with a 5cm cutter to create ring shapes. Lightly beat the remaining egg. Brush the top edge of 12 whole rounds with egg. Place a ring on top and press gently. Pinch the edge of 6 for decoration. Spread 1 teaspoon of caramel in the center of each. Sprinkle with pecans.
  • Roll out pastry trimmings between 2 sheets of baking paper until 4mm thick. Cut six 5mm x 7mm strips from pastry. Place 3 strips, 1cm apart, horizontally on a piece of baking paper. Cross with the remaining 3 strips vertically to form a lattice. Press gently to connect. Spread 1 level teaspoon of strawberry jam in the center of 1 ring. Brush pastry with egg, then carefully place lattice on top, securing lightly. Trim lattice edges. Repeat process with remaining ingredients.
  • Roll out the remaining pastry trimmings to 4mm thickness between 2 sheets of baking paper. Cut out 22 rounds using a 1cm plain piping nozzle. Brush the top edge of 1 round with egg. Arrange the small rounds around the edge of the round to create a decorative border. Repeat with remaining pastry rounds. Spread 1 teaspoon of lemon curd into the center of each pie.
  • Gently coat the pie tops with a light layer of egg wash and sprinkle demerara sugar on top. Chill in the freezer for 20 minutes. Bake one tray at a time for 16 to 18 minutes until the pies turn golden brown. Allow them to cool on the tray for 10 minutes. Finish off by topping each lemon curd pie with meringue. Enjoy warm or let them cool completely on a wire rack.

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