Monday, 4 November 2013

Mini pumpkin pie

Flaky pastry, made of wholewheat flour  with spicy, creamy pumpkin filling. 

Ingredients for pastry:
  • 125 ml unsalted, cold butter
  • 290 ml whole wheat flour
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 tbsp cold water
  • 1 tbsp lemon juice or white vinegar

Cold butter cut into small chunks and set aside for 30 minutes.

Put the flour, sugar, salt into a  bowl and mix all ingredients. Add the butter and  mix it with your fingers until the dough is a rough, crumbly texture.

In a separate bowl whisk the egg, water and lemon juice or vinegar. Then add it to the dough all at once, mixing until the dough comes together. Shape the dough into a disc, wrap into a foil and put into a fridge to chill for at least one hour. I kept mine in fridge overnight.

Remove the dough from the fridge about half an hour before rolling.

Preheat the oven to 190C.

Dust a working surface with a flour. Remove the dough from the cling film. Break the dough with your fingers to make it workable then roll it until 3 milimiters thin. Cut 12 circles from the dough. The circles should be big enough to cover the bottom and sides of mini tart molds or ramekins. I used silicone mini tart mold. Place the dough circles into a molds and chill them in the fridge while preparing the filling.

  • 250 ml pumpkin pure
  • 150 ml sweet condensed milk
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/8 tsp allspice
  • 1/8 tsp ground cloves
  • pinch of ground nutmeg
  • 60 ml whipping cream
  • 2 small eggs
To make the filling put the pumpkin pure, milk, spices, eggs and whipping cream in the electric mixer bowl and mix until smooth. Remove the dough form the fridge and pour the filling into each pastry shell. Bake into preheated oven for 20 - 30 minutes. Bake until the crust is nicely browned and the filling is set. Cool the pies down and enjoy !


No comments:

Post a Comment