| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Femina, Pies & past, Femina1 |
1 |
servings |
INGREDIENTS
| 2 |
|
Eggs; (for the egg wash), |
|
|
; beaten |
|
|
Icing sugar for dusting |
|
|
***FOR THE SHORTCRUST PASTRY OR SWEET |
|
|
; PASTE*** |
| 200 |
g |
Unsalted butter |
| 100 |
g |
Castor sugar |
| 3 |
|
Eggs; refrigerated |
| 400 |
g |
Flour; sieved |
| 150 |
g |
Black currants |
| 150 |
g |
Raisins |
| 150 |
g |
Orange peel; chopped |
| 75 |
g |
Prunes or dried apricots; destoned and |
|
|
; chopped |
| 110 |
g |
Almonds; sliced |
| 60 |
g |
Pine nuts; (chilgoza) |
| 1 |
|
Lemon; zest of |
| 75 |
ml |
Orange juice |
| 1/4 |
ts |
Cinnamon powder; (1 g) |
| 1 |
|
1 gram clove powder |
| 1/4 |
ts |
Nutmeg powder; (1 g) |
| 3 |
tb |
Golden syrup; (45 ml) |
INSTRUCTIONS
FOR THE FILLING
To prepare the sweet paste: Whisk butter and sugar until fluffy. Add eggs
and whisk until fully incorporated. Fold in the flour and refrigerate for
10 minutes. Roll out into a 1/4 cm. thick rectangular shape, cut 32
roundels. Mix all the filling ingredients and keep aside for two hours.
Divide into 16 equal portions.
To prepare the moulds: Line moulds with the sweet paste, discarding any
overlaps. Spread a portion of the filling in each, cover with the remaining
sweet paste roundels. Brush with the beaten egg Bake in a pre-heated oven
at 250 C for 30 minutes. Dust with icing sugar. Serve as dessert with
brandy cream.
Converted by MC_Buster.
NOTES : Makes 16 pies
Converted by MM_Buster v2.0l.
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