Friday, October 3, 2014

Apple and Rosemary Mini Pies - Little Pieces of Autumn

Apple and rosemary mini pies have an unexpectedly subtle herbal flavor that complement the sweetness of the apples beautifully

Apple and rosemary mini pies have an unexpectedly subtle herbal flavor that complements the sweetness of the apples beautifully. The crust is rich and luxurious with a lovely golden color. It has a textural sensation, a slightly sweet taste and bursts with warm flavors such a cinnamon, nutmeg and a pinch of fresh rosemary. The apples are infused with the earthy aroma of rosemary and the sweet flavor of cinnamon. These little lovely pies are perfect for an autumn picnic or party.

Apple and rosemary mini pies have an unexpectedly subtle herbal flavor that complement the sweetness of the apples beautifully

The apple and rosemary mini pies are made of a pastry dough that is made primary from flour, butter, water and salt. In order to ensure the beautiful flakiness, the butter is grated so when it melts in the oven, it creates little pockets of air and butter. I also added rosemary, sugar, cinnamon and nutmeg to the dough for an aromatic and warm flavor. 

Apple and rosemary mini pies have an unexpectedly subtle herbal flavor that complement the sweetness of the apples beautifully

The dough is rolled out and cut into little circles. A small lump of filling, made from fresh apples, a touch of cinnamon and rosemary, honey and sugar, is then placed to one side of the circle. The edges of the pastry are moistened with water and then the circle is closed upon itself to enclose the filling. Then they are baked in the oven until they puff and developed a lovely golden color.

Apple and rosemary mini pies have an unexpectedly subtle herbal flavor that complement the sweetness of the apples beautifully

Yield: 24 mini pies                                

Ingredients for the pastry crust:
  • 500 g (4 cups) all-purpose flour, sifted
  • 270 g (1 and 1/3 cup), cold butter
  • 2 tablespoons granulated white sugar
  • 2 teaspoons fresh rosemary, finely chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon salt
  • 160 ml (2/3 cup) ice water
Ingredients for the filling:
  • 2 large apples, peeled, cored and cut into 1/4-inch dice
  • 2 teaspoons fresh rosemary, finely chopped
  • 1/2 teaspoon cinnamon
  • 1/4 cup honey
  • 1/4 cup granulated white sugar
  • 1/4 cup brown sugar
Ingredients for the egg wash:
  • 1 egg whisked with 1 tablespoon of water
Directions:
  1. For the pastry crust preparation, in a large bowl combine the flour, sugar, rosemary, cinnamon, nutmeg, sugar and salt. Grate the cold butter over the bowl, on the largest hole setting. Every couple of minutes, stop and stir the grated butter bites so they do not form a massive lump.
  2. Gradually add the iced water and stir until all the water has been added. Then press the dough firmly into a roughly shaped ball. Place the dough on a lightly floured surface and with the heel of your hand, knead the dough for 1 minute. Form a fairly smooth round ball, wrap it in plastic and refrigerate for 1 hour.
  3. For the filling preparation, in a medium bowl, mix the diced apples with rosemary, cinnamon, honey, white and brown sugar and set aside.
  4. Preheat the oven to 190°C (375°F). Line a large cookie sheet with parchment paper.
  5. Place the dough on lightly floured surface and roll out the dough until is 1/4-inch thick. Cut 3.5-inch diameter circles and place them on the baking sheet.
  6. Place a good tablespoon of the apple mixture to one side of each circle, leaving it away from the edges.
  7. Using your fingers gently apply a coat of water around the edges of the side without filling. Fold that side over the filling and seal the edges with your fingers.
  8. Gently brush the top with the egg wash. Slice a few small slits on the top of the mini pies to allow the steam to escape.
  9. Place the pan in the oven and bake for 45 minutes or until the pies are golden and hard when poked.
  10. Remove from the oven and allow them cool at room temperature before serving.
Enjoy!

Tips and Tricks:
  •  The dough can be made a day ahead and refrigerated, well wrapped in plastic.
Recipe adapted from Adventures in Cooking

2 comments:

  1. Wow - these are beautiful. They are so wonderfully puffy! Love all these fall flavors!

    ReplyDelete