Peach & Blueberry Mini Pies

Peach & Blueberry Mini Pies
Yields 25
Dainty fruit pies which beautifully showcase sweet summer fruits. The almond pastry adds depth of flavour to an already delicous dessert.
Prep Time
1 hr
Prep Time
1 hr
  1. 700g peaches cut in to small chunks
  2. 100g sugar
  3. 200g blueberries
  1. 50g ground almonds
  2. 250g plain flour
  3. 65g golden caster sugar
  4. 3/4 tsp salt
  5. 115g unsalted butter, chilled and cut into chunks
  6. 1 large egg
  7. 1/4 tsp almond extract
  1. First make the filling by placing the peaches and the sugar into a saucepan over a medium heat. Stir every so often until the sugar has mostly dissolved, then cover and leave to cook for 15 mins.
  2. Remove the lid and increase the heat. Continue to cook for a further 10-15 mins, stirring every so often, until the fruit is soft but still holding its shape.
  3. Remove from the heat and stir in the blueberries. Set aside to cool.
  4. For the pastry, mix the dry ingredients together in a large bowl. Add in the butter and rub in to the flour mixture, until it resembles fine breadcrumbs. Add the egg and the almond extract and combine with the flour mixture with a wooden spoon.
  5. Tip the dough on to a floured work top and knead gently for a minute to bring together as one. Cut the dough in half and wrap both with clingfilm. Chill the dough for half an hour, until the filling has cooled.
  6. Line two baking trays with greaseproof paper.
  7. Place one half of the chilled dough on to a well floured work top, also flour the rolling pin. Gently roll out the dough until it is about 5mm thick.
  8. Using a biscuit cutter, cut out 7cm circles and lay on the prepared baking trays.
  9. Spoon a heaped teaspoonful of mixture on to the disks. Pinch together at three corners to form a triangle. Once tray is full, place it in to the freezer for 30 minutes.
  10. Preheat the oven to 180 degrees.
  11. Bake pies for 15-18 mins, until golden. Allow to cool on a wire rack.
Adapted from Smitten Kitchen Cookbook
Adapted from Smitten Kitchen Cookbook
Let's Bake Inverness

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