Love Heart Mini Fruit Pies <3

FRUIT PIES!! I loooove fruit … and sweet pastry … so naturally I LOVE fruit pies! These super cute pies are also shaped like hearts which obviously makes them taste even better 😉

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The filling for the pies came from my local butcher – who knew they sold more than meat?! I just saw it and couldn’t resist giving it a go and it was so worth it! The first time I opened the container it smelt sooo good and summery and just fruitilicious!! Even though I’ve filled the pies with this pear, apple and raspberry filling you can pretty much pick your fave fruit and fill them to make heart shaped pieces of heaven ❤

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As well as using this scrummy filling I bought I’ve also tried to recreate it so you can give them a go with the same flavours! Plus when I cut one of the hearts open and the filling looked so pink, they somehow looked even more appetizing to me! 🙂 A short, crumbly and sweet pastry crust encases even sweeter fruit mixed with spices – a perfect sweet treat!

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I can’t wait until the fruit trees in my garden start sprouting fruit, so many bakes you can make with fresh fruit – it’s going to be a delicious spring/summer ❤

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Now onto these Looove Heart Mini Pies …

Ingredients

For the pastry –

125g unsalted butter, chilled and cubed

250g plain flour

75g caster suagr

1 medium egg

The filling –

I used 75g of pear, apple and raspberry filling but to make at home –

1 small apple, cored and cubed to 1/2cm size

1 small pear, cubed to 1/2cm size

handful of raspberries, chopped

30g sugar

15g semolina

1sp mixed spice

Note – to fill the pies you really don’t need a lot of filling, you might have some left over depending on the size of heart you decide to use but you can make extra pies or freeze the fruit mix.

For coating –

1 egg yolk

Recipe

1 – to make the pastry rub together the butter and flour until it resembles breadcrumbs. Add the sugar and egg and bring together with your hands to form a dough. Wrap in clingfilm and chill for 30 mins.

2 – Mix together the chopped fruit, mixed spice and sugar into a saucepan. Mix well so the juice of the raspberries bring everything together, heat until the fruit is just tender. This won’t take very long as the fruit is chopped quite small, be careful not to overcook as you don’t want mushy fruit! Mix in the semolina and then set aside to cool and until the pastry has chilled. Preheat the oven to 180C and line a baking sheet.

3 – Once the pastry has chilled roll out to a thickness of a £1 coin and cut out shapes using a heart cutter – or a different shape if you’d like! You’ll need two hearts for each pie.

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4 – Spoon one teaspoon of the fruit mix into the centre of the heart. Dab a bit of egg yolk around the edges of the heart and cover with another heart. Press down and pinch the edges shut. Some juices might come out but just wipe them away from the edges. Using a fork imprint the edges of the heart to make them looked frayed..or something like that 😉

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5 – Coat the hearts with egg yolk and bake for 15 minutes or until golden brown.

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Enjoy warm or cold ❤

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Happy Baking!

Becky

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