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
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
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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