Sunday, 19 December 2010
Rhubarb, Vanilla and Custard Mince Pies ~ Chocolate Teapot Style
Was it just me or was the rhubarb crop this year a little on the poor side? As a result, I was resigned to the idea of a Christmas without Rhubarb and Vanilla Mincemeat. A week before Christmas this concept became too much for me to handle so I resorted to buying some frozen rhubarb ... and I don't feel guilty about it at all ;0)
On Friday afternoon I whipped up a batch of regular sized Rhubarb, Vanilla and Custard Mince Pies. We were happily munching our way through them when I got to thinking ... if I made these in a muffin pan ... more custard ... more Rhubarb and Vanilla Mincemeat ... I had to try it!
And here they are. To make them I used my regular sweet shortcrust pastry to line 9 cups from a muffin
pan. Then I dolloped in 1-2 tablespoons of custard (I used a ready made variety) and topped this with a teaspoon or two of the mincemeat. All this was completed with a pastry lid, gingerbread man shape optional and then baked them for 10-15 mins in a 200C oven.
These guys have pretty much spoiled me for life now, no other mince pie will ever compare!!