PIE_Mini Christmas Deluxe Fruit Mince Tarts

Contents

Introduction 7

The History of the Humble Pie 10

Ingredients 18

Equipment 24

Meat Pies 34

Seafood Pies 72

Vegetarian Pies 84

Not-quite-a-pie 100

Sweet Pies 128

Basic Recipes 188

Acknowledgements 218

Index 220

First published in the UK in 2013 by:Jacqui Small LLP

An imprint of Aurum Press74–77 White Lion Street

London N1 9PF

First published by Penguin Group (NZ), 2012

The right of Dean Brettschneider to be identified as the author of this work in terms ofsection 96 of the Copyright Act 1994 is hereby asserted.

Designed and typeset by Anna Egan-Reid, © Penguin Group (NZ) Prepress by Image Centre Ltd

system, or transmitted, in any form or by any means (electronic, mechanical,photocopying, recording or otherwise), without the prior written permission of

both the copyright owner and the above publisher of this book.

ISBN 978 1 909342 18 7

A catalogue record for this book is available from the British Library.

2015 2014 201310 9 8 7 6 5 4 3 2 1

Printed in China by 1010 Printing

Contents

Introduction 7

The History of the Humble Pie 10

Ingredients 18

Equipment 24

Meat Pies 34

Seafood Pies 72

Vegetarian Pies 84

Not-quite-a-pie 100

Sweet Pies 128

Basic Recipes 188

Acknowledgements 218

Index 220

First published in the UK in 2013 by:Jacqui Small LLP

An imprint of Aurum Press74–77 White Lion Street

London N1 9PF

First published by Penguin Group (NZ), 2012

The right of Dean Brettschneider to be identified as the author of this work in terms ofsection 96 of the Copyright Act 1994 is hereby asserted.

Designed and typeset by Anna Egan-Reid, © Penguin Group (NZ) Prepress by Image Centre Ltd

system, or transmitted, in any form or by any means (electronic, mechanical,photocopying, recording or otherwise), without the prior written permission of

both the copyright owner and the above publisher of this book.

ISBN 978 1 909342 18 7

A catalogue record for this book is available from the British Library.

2015 2014 201310 9 8 7 6 5 4 3 2 1

Printed in China by 1010 Printing

168 SWEET PIES SWEET PIES 169

Mini Christmas deluxe Fruit Mince TartsThis filling makes more than the 48 mini tarts suggested, so either keep it or use it

again later on. If you want to make the filling even better, make it one month before, which will really macerate the fruit in the sherry – you can even add a splash more every week. rather than make a star or pipe almond cream on, I have kept the full top on and then sprinkled caster sugar over once they come out of the oven. yum!

MAKES 48 MINI TARTS

Put all filling ingredients through a mincer or finely chop, ensuring that all the ingredients are well combined. Place in a clean airtight container and seal. you can refrigerate it for up to 2 weeks before using.

Make your choice of pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry into a sheet about 3mm thick. Using a 6.5cm round cutter, cut out 24 bases to line two mini muffin trays. Gently press pastry inside the muffin cups to avoid any cracking around the bases.

Using a round or star-shaped cutter, cut 24 tart tops from remaining rolled pastry and set aside. Reserve any pastry scraps. Mould, wrap and place back into the freezer for later use.

Using a teaspoon, fill each pastry-lined case to just below the rim with the filling (approximately 30g each). Lightly brush or spray edges of the pastry cases with water. Place round tops over filling, pressing slightly around edges to seal tops to the bottom, or, if using star-shaped tops, place them in the middle of the filling. If desired, lightly glaze tops with egg wash.

Bake in a preheated 180°C (gas mark 4) oven for 15 minutes or until light golden-brown. Sprinkle with caster sugar, if wished, while tarts are still hot. Allow to cool a little, then remove from trays and store in an airtight container.

FILLInG

160g cranberries160g currants160g sultanas200g grated apple180g suet or butter150g soft brown sugar150g mixed peel100ml sherry1 tsp salt2 tsp mixed spice2 tsp nutmeg¼ lemon, washed

PAsTry

1 quantity of Basic Sweet Pastry (see page 193) or Gingerbread Crust Sweet Pastry (see page 195)

1 egg beaten with 1 tbsp water, for egg wash (optional)2 tbsp caster sugar (optional)

168 SWEET PIES SWEET PIES 169

Mini Christmas deluxe Fruit Mince TartsThis filling makes more than the 48 mini tarts suggested, so either keep it or use it

again later on. If you want to make the filling even better, make it one month before, which will really macerate the fruit in the sherry – you can even add a splash more every week. rather than make a star or pipe almond cream on, I have kept the full top on and then sprinkled caster sugar over once they come out of the oven. yum!

MAKES 48 MINI TARTS

Put all filling ingredients through a mincer or finely chop, ensuring that all the ingredients are well combined. Place in a clean airtight container and seal. you can refrigerate it for up to 2 weeks before using.

Make your choice of pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry into a sheet about 3mm thick. Using a 6.5cm round cutter, cut out 24 bases to line two mini muffin trays. Gently press pastry inside the muffin cups to avoid any cracking around the bases.

Using a round or star-shaped cutter, cut 24 tart tops from remaining rolled pastry and set aside. Reserve any pastry scraps. Mould, wrap and place back into the freezer for later use.

Using a teaspoon, fill each pastry-lined case to just below the rim with the filling (approximately 30g each). Lightly brush or spray edges of the pastry cases with water. Place round tops over filling, pressing slightly around edges to seal tops to the bottom, or, if using star-shaped tops, place them in the middle of the filling. If desired, lightly glaze tops with egg wash.

Bake in a preheated 180°C (gas mark 4) oven for 15 minutes or until light golden-brown. Sprinkle with caster sugar, if wished, while tarts are still hot. Allow to cool a little, then remove from trays and store in an airtight container.

FILLInG

160g cranberries160g currants160g sultanas200g grated apple180g suet or butter150g soft brown sugar150g mixed peel100ml sherry1 tsp salt2 tsp mixed spice2 tsp nutmeg¼ lemon, washed

PAsTry

1 quantity of Basic Sweet Pastry (see page 193) or Gingerbread Crust Sweet Pastry (see page 195)

1 egg beaten with 1 tbsp water, for egg wash (optional)2 tbsp caster sugar (optional)

192 BASIC RECIPES BASIC RECIPES 193

Points to Consider when Processing Sweet and Short Pastry

• Do not over-mix the dough as this will toughen the gluten strands, causing toughness and shrinkage in the pastry.

• Avoid excessive handling of the pastry as your hands will warm it up too much and make it too soft to work.

• Work in a cool environment to prevent the dough becoming too soft to handle.

Storage of Sweet and Short Pastry

Unbaked sweet and short pastry can be stored in the refrigerator or freezer, unfilled or filled. It is advisable to thaw sweet or short pastry in the refrigerator overnight, then let it stand at room temperature for approximately 30 minutes before using.

Baking Guidelines

This chart is a general guide to baking sweet and short pastry. All times and temperatures are guides only and will vary from oven to oven.

Product temPerature time (Variable)

Unfilled sweet pastry

180–190°C (gas mark 4–5)

18–20 minutes

Filled sweet pastry

180–190°C (gas mark 4–5)

20–25 minutes

Unfilled short pastry

200–220°C (gas mark 6–7)

18–20 minutes

Filled short pastry

215–220°C (gas mark 7)

20–25 minutes

Reheating sweet and short pastry products

180–190°C (gas mark 4–5)

15–25 minutes

Cooling

Baked sweet or short pastry should be cooled on a cooling rack to prevent sweating. Pies should be allowed to cool slightly before being removed from their tins, which will stop the pie collapsing and becoming soggy on the bottom.

Basic sweet Pastry

170g butter, softened 85g caster sugar1 small egg4 drops vanilla extractzest of ½ lemon260g standard plain flour

In a large mixing bowl, lightly beat butter and sugar with a wooden spoon until a light creamy consistency has been achieved. Add egg, vanilla and lemon zest and mix until combined. Add flour and mix to a paste just until paste comes clean off the bowl. Be careful not to over-mix or the pastry will become too elastic and doughy. Cover with clingfilm and refrigerate for 30 minutes or, even better, overnight.

Before using, gently re-work pastry, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry into a sheet about 3mm thick or as stated in your recipe.

Faults in Sweet and Short Pastry

FaultS

Tough pastry

Shrinkage

Distorted shape

Dense texture

Dark in colour

Lack of colour

Pastry breaking, too short

Brown spot on the crust

Filling spilling out during baking

192 BASIC RECIPES BASIC RECIPES 193

Points to Consider when Processing Sweet and Short Pastry

• Do not over-mix the dough as this will toughen the gluten strands, causing toughness and shrinkage in the pastry.

• Avoid excessive handling of the pastry as your hands will warm it up too much and make it too soft to work.

• Work in a cool environment to prevent the dough becoming too soft to handle.

Storage of Sweet and Short Pastry

Unbaked sweet and short pastry can be stored in the refrigerator or freezer, unfilled or filled. It is advisable to thaw sweet or short pastry in the refrigerator overnight, then let it stand at room temperature for approximately 30 minutes before using.

Baking Guidelines

This chart is a general guide to baking sweet and short pastry. All times and temperatures are guides only and will vary from oven to oven.

Product temPerature time (Variable)

Unfilled sweet pastry

180–190°C (gas mark 4–5)

18–20 minutes

Filled sweet pastry

180–190°C (gas mark 4–5)

20–25 minutes

Unfilled short pastry

200–220°C (gas mark 6–7)

18–20 minutes

Filled short pastry

215–220°C (gas mark 7)

20–25 minutes

Reheating sweet and short pastry products

180–190°C (gas mark 4–5)

15–25 minutes

Cooling

Baked sweet or short pastry should be cooled on a cooling rack to prevent sweating. Pies should be allowed to cool slightly before being removed from their tins, which will stop the pie collapsing and becoming soggy on the bottom.

Basic sweet Pastry

170g butter, softened 85g caster sugar1 small egg4 drops vanilla extractzest of ½ lemon260g standard plain flour

In a large mixing bowl, lightly beat butter and sugar with a wooden spoon until a light creamy consistency has been achieved. Add egg, vanilla and lemon zest and mix until combined. Add flour and mix to a paste just until paste comes clean off the bowl. Be careful not to over-mix or the pastry will become too elastic and doughy. Cover with clingfilm and refrigerate for 30 minutes or, even better, overnight.

Before using, gently re-work pastry, taking care to ensure it remains cold and firm.

On a lightly floured surface, roll out pastry into a sheet about 3mm thick or as stated in your recipe.

Faults in Sweet and Short Pastry

FaultS

Tough pastry

Shrinkage

Distorted shape

Dense texture

Dark in colour

Lack of colour

Pastry breaking, too short

Brown spot on the crust

Filling spilling out during baking

PIE_Mini Christmas Deluxe Fruit Mince Tarts

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