Allergy Mums / Support for families with allergies

publication date: Nov 20, 2013

Mini Fruit Pies

Diary Free Pastry

Little pies to pack into lunch boxes are a good thing. Lot's of different types of fruit can be used - apple, strawberry, peaches (tinned are fine in a pinch), or a mix - strawberry + rubarb for example. Do play around with flavourings - I add cinnamon and vanilla with apple, almond essence with cherries. All the cook books I've seen say seal the pies with water and don't worry about a few leaks. Well..really? That doesn't work for me. The only thing that seals them properly is edible glue. Invest in a pot and you're pies will be lovely. 

Ingredients:

2 cups flour

1 tsp salt

2/3 cup lard or dairy free margarine

4 to 5 tablespoon cold water (I put an ice cube in to get it really cold)

Sift flour and salt into bowl

Cut in margarine/lard with pastry cutter or two knives - I then use my fingers to rub the fat into the flour so you end up with a mix the consistancy of breadcrumbs

Sprinkle the water on 1 tablespoon at a time, mixing well until the flour is moistened and dough almost cleans the side of the bowl

Filling

Chop up cooking apples into quite a small dice - about 2 1/2 cups worth

Add 1/4 cups sugar (I like demara)

1 tsp cinnamon

1 tsp vanilla

Dash of lemon juice

2 tablespoon corn starch

Mix it all together

Method

On a board dusted lightly with flour roll out half the pastry quite thinly (1/8 of an inch)

Trim so you've straight lines

Cut in half, then in half again so you make squares

With a brand new paintbrush(!) or maybe your fingers run some edible glue around the edges (use water if you don't have edible sugar glue)

Drop about 1/4 cup filling onto one side of the square, fold the other side over and seal by squishing it down with a fork.

You can always cut the pastry into triangles to make 'turnovers' if you prefer

 

Bake for about 25 minutes in a preheated oven at 200° C, 400 ° F - keep an eye on them!




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