Simple Mini Apple Pies Recipe
200g self raising flour
50g soft butter
50g soft margarine
4 large sweet eating apples
pinch of salt
10g caster sugar
1-2 tablespoons ice cold water
1 tablespoon of warmed marmalade (optional)
sliced almonds (optional)
*you will also need a mince pie baking tray (12 moulds)
1. To make the pastry sieve the flour, salt and sugar into a mixing bowl, add the butter and margarine. Using a round knife, ‘chop’ the butter and margarine into the flour, sugar, salt. When the fat is broken up, use the tips of your fingers to gently, rub the fat into the flour mix until it is a consistency of large breadcrumbs. Slowly, sprinkle the ice cold water into the mix and combine. Keep adding sprinkles of the water until you have a dough-like consistency and the mix moves round the bowl without sticking too much. Put the pastry into a plastic bag and put it in the fridge to rest for 30 minutes.
2. Preheat over to 150C.
3. Peel, core and chop the apples into sugar-cube size pieces and add to a small frying pan. Add about 1 tablespoon of water (add 1 ½ tablespoons of caster sugar if you are using cooking apples). Heat the pieces gently on a low heat for about 5 minutes and then turn off the heat and leave in the pan to cool.
4. Remove the ‘rested’ pastry from the fridge, remove from the bag and leave it on the side for 5 minutes so that it reaches room temperature. Take some margarine and lightly grease each of the moulds in the mince pie tin.
5. Take some flour and sprinkle on a flat work surface. Lightly sprinkle some granulated sugar over the flour for extra sweetness. Roll out the pastry taking care to flip it over after each rolling and while adding more flour to prevent sticking. Roll out the pastry to a thickness of about 3-4mm.
6. Using a cup that is about 1inch greater all round than the diameter of the mince pie tin moulds, cut out 12 circles. Place these in each mould, carefully pressing the sides down so that the edge of the pastry stands proud of each mould. Take a slightly smaller cup and cut another 12 circles.
7. Spoon a tablespoon of the apple mix into the individual moulds. Take the remaining 12 pastry circles and place over each of the moulds, squeezing the edges together with the edges of the filled moulds. Use a pastry brush and brush on some warm marmalade on the top of each pie and make two small holes in each pie to allow for any steam escaping while cooking. Sprinkle some sliced almonds on top (optional).
8. Place in the middle of the oven and cook for around 30 minutes, 150 C.
9. When the pies are a light golden brown colour, remove from the oven and place on a wire cooling tray or serve immediately with crème fresh /crème.
Note: You can also freeze the pies for about 2 months when cold or keep in an airtight container for about 3 days.