Mini plum & sauternes pies

Mini plum & sauternes pies
  • Serves icon Makes 4 mini pies
  • Time icon 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.

Nutrition: per serving

Calories
818kcals
Fat
25.9g (14.5g saturated)
Protein
8.7g
Carbohydrates
127.8g (89.5g sugars)
Fibre
6.3g
Salt
0.1g
Calories
818kcals
Fat
25.9g (14.5g saturated)
Protein
8.7g
Carbohydrates
127.8g (89.5g sugars)
Fibre
6.3g
Salt
0.1g

Per mini pie

Ingredients

For the pastry

  • 200g plain flour, plus extra to dust
  • 100g unsalted butter
  • 80g caster sugar
  • 3 large free-range egg yolks (see tips; reserve 1 white for glazing
)
  • Splash milk

For the filling


  • 800g plums, quartered and stoned (about 8 large plums
)
  • 200g caster sugar, plus extra
  • 150ml sauternes (or similar sweet white wine such as monbazillac)
  • Cream or ice cream to serve

You’ll also need…

  • 
4 x 150ml mini pie dishes or large ramekins

Method

  1. Whizz the flour, butter and a pinch of salt to a breadcrumb texture in a food processor. Add the sugar and egg yolks, then whizz until the mix clumps together. Bring the pastry together with your hands, shape into a disc, then wrap in cling film. Chill in the freezer for 10 minutes.
  2. Put the plums, sugar and wine in a pan and bring to the boil. Simmer for 5-10 minutes until the plums have softened, then taste – you might want to add a little more sugar. Leave to cool. Heat the oven to 200°C/180°C fan/gas 6.
  3. Roll out the pastry on a dusted surface into a large square about 2mm thick. Cut out 4 squares large enough to fit the dishes with a 1cm overhang and 4 thin strips long enough to cover the rims. Spoon the plums and syrup into the dishes.
  4. Brush a little egg white onto the rims of the dishes, then press a pastry strip onto each rim. Mix the remaining egg white with a little milk, then brush over the pastry rings. Lay the squares of pastry over the top, cut 2-3 slits in the middles to let the steam escape, then trim off any excess. Crimp the edges.
  5. Brush the pie tops with more egg glaze, then bake for 30 minutes until the pastry is golden and cooked through and the filling is bubbling. Leave to stand for 5-10 minutes, then serve with cream or ice cream.

delicious. tips

  1. 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.

  2. 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.

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