Mini plum & sauternes pies
- September 2017
- Makes 4 mini pies
- Hands-on time 45 min, oven time 30 min
These gorgeous mini pies are made with plums and sauternes to create a warming sweetness. The smell of them baking in the oven evokes childlike delight.
- 25.9g (14.5g saturated)
- 127.8g (89.5g sugars)
Per mini pie
To make one large pie, use a 2 litre round pie dish; cut the pastry to fit it in step 3.
For crisp pastry on a big pie, put a pie funnel in the centre (step 4) of the pastry lid to let the steam escape.
If you don’t have a pie funnel, cut a cross or 2-3 slits in the lid instead.
Freeze leftover egg whites in a food bag clearly labelled with the quantity and date.
Make the pastry (step 1) up to 12 hours ahead and chill. Or freeze for up to 1 month. The filling (step 2) will keep chilled for up to 48 hours. The unbaked pies will keep in the fridge for 12 hours.
Rate & review
Or, how about...?
Recipes with gin
Vanilla pannacottas with sloe gin and rosemary jelly
The addition of rosemary and sloe gin-spiked jelly takes these from classic pannacotta to a...