The mini pies are the perfect thing to make when you fancy an indulgent desert to yourself. The recipe makes four, so eat one today, keep one for tomorrow then two in the freezer for those moments when you just need a sugar fix!
They are sweet and simple, yet completely delicious. The pastry is light and crisp and the fruit is sweet, juicy and spiced. Nectarine is one of my favourite fruits, so I love this flavour combination but you really could use almost any fruit…probably not banana, unless Nutella is involved…in fact, that could be amazing! So yeah, truely whatever flavour you fancy!
This pastry recipe is very easy to make, especially in a food processor. The key is to roll it thinly the ensure a crisp bite to the pie. I love to sprinkle the tops with granulated sugar for extra crunch and appearances. Not that these little pies need much help when the filling oozes out.
Don’t be tempted to overfill the pies though. As much as I love the oozing you don’t want a complete mess. The amount below should be just enough for the four pies. The filling is spiked with some cinnamon to give a warming twist to the fruit. Orange zest would have worked wonderfully too but I didn’t have any on hand.
So make these pies now with the last of the summer fruit then revisit again in autumn with apple, and winter with fruity mincemeat. It’s such a simple and versatile recipe that will help you with last minute desserts time and again!
- 110g plain flour
- 50g butter, cold
- pinch of salt
- cold water
- 2 nectarines, diced
- 1 tsp cornflour
- 1/2tsp cinnamon
- Milk to glaze
- granulated sugar for sprinkling
- In a food processor pulse together the flour, butter and salt until the butter is in small chunks, about the size of peas. Slowly add the water until the dough starts to come together. This is a small amount of pastry so a couple of tablespoons should be enough. When the dough starts to clump, tip it out on to a lightly floured work surface and bring together into a smooth disc. Wrap in cling film and allow to rest in the fridge for half an hour.
- Mix together the fruit, cornflour and cinnamon and set aside until the pastry has rested.
- Preheat the oven to 180 degrees C. Line a baking tray with greaseproof paper and set aside.
- Remove the pastry from the fridge and place on a lightly floured work surface.
- Roll the pastry quite thinly, about 25-50mm (to be exact!), trying to keep a rectangular shape if possible. Cut in to four rectangles roughly 8cm x 14cm. If you don't make four the first time just gather up the offcuts and reroll.
- Divide the fruit mixture between the four rectangles, keeping the fruit to one half. Brush the perimeter of the pastry with milk the fold over to enclose the filling. Secure the pastry with a fork.
- Transfer the pies to the prepared baking trays. Brush the tops with milk and sprinkle generously with granulated sugar.
- Bake for 15-20 minutes until golden brown. Serve immediately or transfer to a wire rack to cool.
- To reheat wrap loosely in tin foil and bake for 15 minutes.