INGREDIENTS

INSTRUCTIONS

FOR THE FILLING
1. Preheat the oven to 200 °C, 400 °F, Gas Mark 6.
2. Place the flour into a large mixing bowl and stir in the salt. Add the
fats and rub in with the fingers until the mixture resembles fine
breadcrumbs. Stir in the water a tablespoon at a time until the mixture
forms a pliable, elastic but not wet dough.
3. Turn the dough out onto a lightly floured surface and roll out to a
large rectangle. Using a 7cm (3 inch) cutter mark out 12 circles. Lightly
grease a 12 hole patty tin and line each hole with a pastry circle. Cover
and chill for 20 minutes.
4. Lightly prick the base of each round with a fork. Place a round of
greaseproof paper in each hole and fill with baking beans or rice.
5. Place into the preheated oven and bake for 10 minutes. Remove the
greaseproof paper and baking beans. Place back into the oven for a further
5-10 minutes until crisp and golden brown.
6. Allow to cool slightly then remove each pastry from the tin and place on
a cooling rack.
7. Make the jelly as instructed on the packet and allow to cool a little.
Drain the tomatoes thoroughly, chop them and mix them in.
8. Add the parsley, garlic and salt, and spoon into the cooled pastry
shells to set.
Converted by MC_Buster.
NOTES : The miniature pies combine the sweetness of jelly, the texture of
tomatoes and a tang of herbs.
Converted by MM_Buster v2.0l.

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