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PIE by Dean Brettschneider Mini Christmas Deluxe Fruit Mince Tarts Recipe
Citation preview
Contents
Introduction 7
The History of the Humble Pie 10
Ingredients 18
Equipment 24
Meat Pies 34
Seafood Pies 72
Vegetarian Pies 84
Not-quite-a-pie 100
Sweet Pies 128
Basic Recipes 188
Acknowledgements 218
Index 220
First published in the UK in 2013 by:Jacqui Small LLP
An imprint of Aurum Press74–77 White Lion Street
London N1 9PF
First published by Penguin Group (NZ), 2012
Copyright © Dean Brettschneider, 2012Copyright photography © Aaron McLean, 2012
The right of Dean Brettschneider to be identified as the author of this work in terms ofsection 96 of the Copyright Act 1994 is hereby asserted.
Designed and typeset by Anna Egan-Reid, © Penguin Group (NZ) Prepress by Image Centre Ltd
All rights reserved. Without limiting the rights under copyright reserved above,no part of this publication may be reproduced, stored in or introduced into a retrieval
system, or transmitted, in any form or by any means (electronic, mechanical,photocopying, recording or otherwise), without the prior written permission of
both the copyright owner and the above publisher of this book.
ISBN 978 1 909342 18 7
A catalogue record for this book is available from the British Library.
2015 2014 201310 9 8 7 6 5 4 3 2 1
Printed in China by 1010 Printing
Contents
Introduction 7
The History of the Humble Pie 10
Ingredients 18
Equipment 24
Meat Pies 34
Seafood Pies 72
Vegetarian Pies 84
Not-quite-a-pie 100
Sweet Pies 128
Basic Recipes 188
Acknowledgements 218
Index 220
First published in the UK in 2013 by:Jacqui Small LLP
An imprint of Aurum Press74–77 White Lion Street
London N1 9PF
First published by Penguin Group (NZ), 2012
Copyright © Dean Brettschneider, 2012Copyright photography © Aaron McLean, 2012
The right of Dean Brettschneider to be identified as the author of this work in terms ofsection 96 of the Copyright Act 1994 is hereby asserted.
Designed and typeset by Anna Egan-Reid, © Penguin Group (NZ) Prepress by Image Centre Ltd
All rights reserved. Without limiting the rights under copyright reserved above,no part of this publication may be reproduced, stored in or introduced into a retrieval
system, or transmitted, in any form or by any means (electronic, mechanical,photocopying, recording or otherwise), without the prior written permission of
both the copyright owner and the above publisher of this book.
ISBN 978 1 909342 18 7
A catalogue record for this book is available from the British Library.
2015 2014 201310 9 8 7 6 5 4 3 2 1
Printed in China by 1010 Printing
168 SWEET PIES SWEET PIES 169
Mini Christmas deluxe Fruit Mince TartsThis filling makes more than the 48 mini tarts suggested, so either keep it or use it
again later on. If you want to make the filling even better, make it one month before, which will really macerate the fruit in the sherry – you can even add a splash more every week. rather than make a star or pipe almond cream on, I have kept the full top on and then sprinkled caster sugar over once they come out of the oven. yum!
MAKES 48 MINI TARTS
Put all filling ingredients through a mincer or finely chop, ensuring that all the ingredients are well combined. Place in a clean airtight container and seal. you can refrigerate it for up to 2 weeks before using.
Make your choice of pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry into a sheet about 3mm thick. Using a 6.5cm round cutter, cut out 24 bases to line two mini muffin trays. Gently press pastry inside the muffin cups to avoid any cracking around the bases.
Using a round or star-shaped cutter, cut 24 tart tops from remaining rolled pastry and set aside. Reserve any pastry scraps. Mould, wrap and place back into the freezer for later use.
Using a teaspoon, fill each pastry-lined case to just below the rim with the filling (approximately 30g each). Lightly brush or spray edges of the pastry cases with water. Place round tops over filling, pressing slightly around edges to seal tops to the bottom, or, if using star-shaped tops, place them in the middle of the filling. If desired, lightly glaze tops with egg wash.
Bake in a preheated 180°C (gas mark 4) oven for 15 minutes or until light golden-brown. Sprinkle with caster sugar, if wished, while tarts are still hot. Allow to cool a little, then remove from trays and store in an airtight container.
FILLInG
160g cranberries160g currants160g sultanas200g grated apple180g suet or butter150g soft brown sugar150g mixed peel100ml sherry1 tsp salt2 tsp mixed spice2 tsp nutmeg¼ lemon, washed
PAsTry
1 quantity of Basic Sweet Pastry (see page 193) or Gingerbread Crust Sweet Pastry (see page 195)
GLAzE
1 egg beaten with 1 tbsp water, for egg wash (optional)2 tbsp caster sugar (optional)
168 SWEET PIES SWEET PIES 169
Mini Christmas deluxe Fruit Mince TartsThis filling makes more than the 48 mini tarts suggested, so either keep it or use it
again later on. If you want to make the filling even better, make it one month before, which will really macerate the fruit in the sherry – you can even add a splash more every week. rather than make a star or pipe almond cream on, I have kept the full top on and then sprinkled caster sugar over once they come out of the oven. yum!
MAKES 48 MINI TARTS
Put all filling ingredients through a mincer or finely chop, ensuring that all the ingredients are well combined. Place in a clean airtight container and seal. you can refrigerate it for up to 2 weeks before using.
Make your choice of pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry into a sheet about 3mm thick. Using a 6.5cm round cutter, cut out 24 bases to line two mini muffin trays. Gently press pastry inside the muffin cups to avoid any cracking around the bases.
Using a round or star-shaped cutter, cut 24 tart tops from remaining rolled pastry and set aside. Reserve any pastry scraps. Mould, wrap and place back into the freezer for later use.
Using a teaspoon, fill each pastry-lined case to just below the rim with the filling (approximately 30g each). Lightly brush or spray edges of the pastry cases with water. Place round tops over filling, pressing slightly around edges to seal tops to the bottom, or, if using star-shaped tops, place them in the middle of the filling. If desired, lightly glaze tops with egg wash.
Bake in a preheated 180°C (gas mark 4) oven for 15 minutes or until light golden-brown. Sprinkle with caster sugar, if wished, while tarts are still hot. Allow to cool a little, then remove from trays and store in an airtight container.
FILLInG
160g cranberries160g currants160g sultanas200g grated apple180g suet or butter150g soft brown sugar150g mixed peel100ml sherry1 tsp salt2 tsp mixed spice2 tsp nutmeg¼ lemon, washed
PAsTry
1 quantity of Basic Sweet Pastry (see page 193) or Gingerbread Crust Sweet Pastry (see page 195)
GLAzE
1 egg beaten with 1 tbsp water, for egg wash (optional)2 tbsp caster sugar (optional)
192 BASIC RECIPES BASIC RECIPES 193
Points to Consider when Processing Sweet and Short Pastry
• Do not over-mix the dough as this will toughen the gluten strands, causing toughness and shrinkage in the pastry.
• Avoid excessive handling of the pastry as your hands will warm it up too much and make it too soft to work.
• Work in a cool environment to prevent the dough becoming too soft to handle.
Storage of Sweet and Short Pastry
Unbaked sweet and short pastry can be stored in the refrigerator or freezer, unfilled or filled. It is advisable to thaw sweet or short pastry in the refrigerator overnight, then let it stand at room temperature for approximately 30 minutes before using.
Baking Guidelines
This chart is a general guide to baking sweet and short pastry. All times and temperatures are guides only and will vary from oven to oven.
Product temPerature time (Variable)
Unfilled sweet pastry
180–190°C (gas mark 4–5)
18–20 minutes
Filled sweet pastry
180–190°C (gas mark 4–5)
20–25 minutes
Unfilled short pastry
200–220°C (gas mark 6–7)
18–20 minutes
Filled short pastry
215–220°C (gas mark 7)
20–25 minutes
Reheating sweet and short pastry products
180–190°C (gas mark 4–5)
15–25 minutes
Cooling
Baked sweet or short pastry should be cooled on a cooling rack to prevent sweating. Pies should be allowed to cool slightly before being removed from their tins, which will stop the pie collapsing and becoming soggy on the bottom.
Basic sweet Pastry
170g butter, softened 85g caster sugar1 small egg4 drops vanilla extractzest of ½ lemon260g standard plain flour
In a large mixing bowl, lightly beat butter and sugar with a wooden spoon until a light creamy consistency has been achieved. Add egg, vanilla and lemon zest and mix until combined. Add flour and mix to a paste just until paste comes clean off the bowl. Be careful not to over-mix or the pastry will become too elastic and doughy. Cover with clingfilm and refrigerate for 30 minutes or, even better, overnight.
Before using, gently re-work pastry, taking care to ensure it remains cold and firm.
On a lightly floured surface, roll out pastry into a sheet about 3mm thick or as stated in your recipe.
Faults in Sweet and Short Pastry
FaultS
Not
eNou
gh F
at, e
gg, S
ugar
too
Stro
Ng F
lour
uSe
d
too
litt
le e
gg/l
iqui
d uS
ed
too
muc
h eg
g/li
quid
uSe
d
Not
reSt
ed b
eFor
e ba
kiNg
too
muc
h ae
rati
oN
too
muc
h Su
gar
oVeN
tem
P to
o hi
gh
oVeN
tem
P to
o lo
w
too
muc
h Fa
t uS
ed
oVer
-mix
ed
uNde
r-m
ixed
too
muc
h Fi
lliN
g
Tough pastry
Shrinkage
Distorted shape
Dense texture
Dark in colour
Lack of colour
Pastry breaking, too short
Brown spot on the crust
Filling spilling out during baking
cauS
eS
192 BASIC RECIPES BASIC RECIPES 193
Points to Consider when Processing Sweet and Short Pastry
• Do not over-mix the dough as this will toughen the gluten strands, causing toughness and shrinkage in the pastry.
• Avoid excessive handling of the pastry as your hands will warm it up too much and make it too soft to work.
• Work in a cool environment to prevent the dough becoming too soft to handle.
Storage of Sweet and Short Pastry
Unbaked sweet and short pastry can be stored in the refrigerator or freezer, unfilled or filled. It is advisable to thaw sweet or short pastry in the refrigerator overnight, then let it stand at room temperature for approximately 30 minutes before using.
Baking Guidelines
This chart is a general guide to baking sweet and short pastry. All times and temperatures are guides only and will vary from oven to oven.
Product temPerature time (Variable)
Unfilled sweet pastry
180–190°C (gas mark 4–5)
18–20 minutes
Filled sweet pastry
180–190°C (gas mark 4–5)
20–25 minutes
Unfilled short pastry
200–220°C (gas mark 6–7)
18–20 minutes
Filled short pastry
215–220°C (gas mark 7)
20–25 minutes
Reheating sweet and short pastry products
180–190°C (gas mark 4–5)
15–25 minutes
Cooling
Baked sweet or short pastry should be cooled on a cooling rack to prevent sweating. Pies should be allowed to cool slightly before being removed from their tins, which will stop the pie collapsing and becoming soggy on the bottom.
Basic sweet Pastry
170g butter, softened 85g caster sugar1 small egg4 drops vanilla extractzest of ½ lemon260g standard plain flour
In a large mixing bowl, lightly beat butter and sugar with a wooden spoon until a light creamy consistency has been achieved. Add egg, vanilla and lemon zest and mix until combined. Add flour and mix to a paste just until paste comes clean off the bowl. Be careful not to over-mix or the pastry will become too elastic and doughy. Cover with clingfilm and refrigerate for 30 minutes or, even better, overnight.
Before using, gently re-work pastry, taking care to ensure it remains cold and firm.
On a lightly floured surface, roll out pastry into a sheet about 3mm thick or as stated in your recipe.
Faults in Sweet and Short Pastry
FaultS
Not
eNou
gh F
at, e
gg, S
ugar
too
Stro
Ng F
lour
uSe
d
too
litt
le e
gg/l
iqui
d uS
ed
too
muc
h eg
g/li
quid
uSe
d
Not
reSt
ed b
eFor
e ba
kiNg
too
muc
h ae
rati
oN
too
muc
h Su
gar
oVeN
tem
P to
o hi
gh
oVeN
tem
P to
o lo
w
too
muc
h Fa
t uS
ed
oVer
-mix
ed
uNde
r-m
ixed
too
muc
h Fi
lliN
g
Tough pastry
Shrinkage
Distorted shape
Dense texture
Dark in colour
Lack of colour
Pastry breaking, too short
Brown spot on the crust
Filling spilling out during baking
cauS
eS