Like its larger brother only bitesize and just as delicious!
450g Granny Smith Apples (3 large)
Shortcrust Pastry (50g margarine, 100g plain flour, 1 tbs caster sugar, pinch of salt, cold water)
2 tbs caster sugar
2 tbs brown sugar
1 teaspoon cinnamon
4tbs hot water
Milk for brushing
- Preheat oven to 180’C. Butter patty pan. Roll out pastry and cut out 12 apple or circle shapes. Lay pastry into dish, overhanging the edges.
- Peel and slice apples, put into a saucepan with water, cinnamon and sugar and cook until soft, don’t forget to stir so the sugar doesn’t burn.
- Blind bake pastry base for 5 minutes.
- Pour in apples and brush lip with milk or water and put top sheet of pastry on.
- Secure edges and brush with milk, poke or slice some holes in the top for steam. Trim edges.
- Bake for 15 mins or until golden. Makes 12 mini pies, store in an airtight container.
A little harder than the larger pie simply because there is more cutting and fiddling, but they are equally as tasty. I bought an apple shaped cutter especially to make these; they didn’t look as pretty as I had hoped but they still looked a bit like apples and still had the definite apple pie flavour.
I had a fair bit of apple left over after I had filled these but the pies weren’t full after baking as the apples cooked down a bit more, if you are brave enough you could fill them up more and hope that they don’t overflow. I served these on my cupcake tower and they were just the right size. A couple of bites of crumbly pastry with sweet juicy apple filling, the perfect accompaniment to any afternoon tea.
A reminder on shortcrust pastry. In a medium bowl combine 50g margarine with 100g plain flour and a pinch of salt using the rubbing in method, add a tbs sugar if the end product is going to be sweet. Once all the marg is rubbed into the butter add a dash of cold water and mix until it forms a dough, knead lightly until combined. Wrap in glad wrap and place in the fridge for 30 mins and then roll out to desired thickness.