Saturday, 18 December 2010
Anti Mince Pies (AKA Nigella's Mini Apple Pies)
I know there will be a fair few of you out there who will consider me a pure heathen for making 'Anti Mince Pies'. Sorry! But ... and in my defence ... booze sodden candied peel just isn't my thing ... apples on the other hand are always my thing, especially when they are wrapped in pastry and come to me courtesy of Nigella! So if any of the Anti Mince Pie brigade should come to call sometime in the next week or so then having a sneaky batch of these at the ready can only be a good thing!
Nigella's Mini Apple Pies
1 quantity sweet shortcrust pastry
1 large egg, mixed with 1 tbsp water, to glaze, optional
For the Filling
2 cox's apples (375g total weight)
1 tbsp caster sugar
pinch of ground cloves
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
zest of 1 orange plus 1 tbsp orange juice
1 tsp lemon juice
Peel, core and finely chop the apple. Put them into a saucepan with all of the other filling ingredients and cook over a medium heat with the lid on for 5 mins or until soft.
Transfer to a bowl and let the mixture cool.
Use the sweet shortcrust pastry to line the tins and fill them with a teaspoon of the apple mixture. Use the same cutter to make lids with small stars cut from the centres. Paint with glaze, if using, and bake in a 220C oven for 10-15 mins or until golden and bubbling.
Makes 36 mini pies or 24 regular pies
Taken from Nigella's Feast
For a bit of added 'yum' I also sprinkled the tops with some demerara sugar after painting the glaze on.