Dead fly pies
- November 2008
- Makes 12
- Takes 20 minutes to make, 14-16 minutes to bake, plus cooling
Garibaldi biscuits might win for ‘dead flies’ in a biscuit, but these win for pies! This sweet Halloween pie recipe is similar to jam tarts and is perfect for children to help make.
- Butter, for greasing
- 375g puff pastry sheet
- Flour, for dusting
- 12 heaped tsp mincemeat (use ready-made or see know-how)
- 24 glacé cherries
- Preheat the oven to 200°C/fan180°C/gas 6. Use a piece of buttered baking paper or greaseproof paper to rub a little bit of butter all over a 12-hole jam tart tin.
- Unwrap the pastry sheet. Sprinkle a little flour on a work surface and rest the pastry on the flour. Using a cutter that is slightly bigger than the holes in the tart tin, cut out 12 circles and press them into the tin. Prick the base of each tart with a fork.
- Use oven gloves to put the tart tray into the oven. Bake for 6 minutes, until the pastry is very pale golden.
- Cut 12 small strips from the remaining pastry and cut into triangle teeth shapes for the mouths.
- Use oven gloves to take the tray out of the oven. Carefully put 1 heaped tsp mincemeat into each tart, push 2 glacé cherries onto each for eyes and add the pastry teeth. Put the tray back into the oven for 8-10 minutes.
- Use oven gloves to take the tray out of the oven. Leave to cool for a few minutes, then use a palette knife to gently lift the tarts out. Leave them to cool completely on a wire rack.
Use mincemeat or any flavour of jam.
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