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#SpicyChat Mini Pies for the Holidays: Sweet & Spicy, THE Perfect Bite!

#SpicyChat Mini Pies for the Holidays: Sweet & Spicy, THE Perfect Bite!

I have been eying these mini meat pies at Leite’s Culinaria for a while now. This past weekend I had to attend a friend’s holiday party; regardless of the fact that I was a guest, I have this notorious habit of not showing up empty-handed. And since I tend not to repeat my menus, I figured this would the perfect time to try my hand at these delectable delights.

 

If you are not meat eater, I am also including a fruit only filling that you can substitute for the meat. These mini pies are more savory than sweet. One could easily serve it for brunch or a light lunch with a green salad on the side or as an hors d’oeuvre for your holiday table. I even made a batch of Pâte Brisée with gluten-free flour. My gluten-free guests relished it quite a bit and were adequately impressed with the flakiness of the pastry too.

 

Savory Mini Pies with Nuts & Spices

I have tweaked this recipe to suit our #spicychat palate; encased in a Pâte Brisée with herbs de Provence,  these little mini pies are flaky, airy, and the perfect bite. Leaving you craving for more! There is just something irresistible about the textural combination of meat, spices, and nuts; sweet, spicy, & crunchy! They are a fabulous addition to your holiday table….

The pastry dough is ready in a matter of minutes, it is that simple and fool proof yielding a perfect buttery and flaky pastry every single time.

 

Ingredients:

For the Pastry Dough:

  • 21/4 cups King Arthur’s All Purpose Flour
  • 2 tsp Sugar
  • 1 tsp Kosher Salt
  • 1 tsp Herbs de Provence
  • 2 sticks, cold unsalted butter, cut into 8 pieces (or 4 oz lard & 4 oz. unsalted butter)
  • 8 to 10 tbs  ice-cold water

For the Meat Filling:

  • 8 ounces ground beef or veal
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly milled black pepper
  • 1/2 teaspoon all spice powder
  • 1/2 green cardamom powder
  • 1/2 tsp smoked paprika
  • 1/2 cup unsalted cashew-nuts, chopped
  • 1/2 cup currants
  • 1/2 cup golden raisins
  • 1/4 cup freshly squeezed orange juice
  • 1 tsp kewra (almond) water or essence
  • 1/2 cup thick-cut orange marmalade
Directions:
  1. For the Pâte Brisée, combine flour, sugar, salt, and herbs de Provence in a bowl, stir to combine.
  2. Incorporate 1 stick chilled butter or 4 oz lard in the flour until the dough resembles coarse cornmeal. Work quickly for tender results.
  3. Cut the rest of the butter into big chunks and flatten each piece in the dough. This process will create a flakier crust.
  4. Sprinkle 8 tablespoons of ice-cold water and mix until the dough is just coming together. Add additional water if the dough seems dry.
  5. Gather the dough and press into a flat disc. Wrap in plastic wrap and chill for at least 1 hour.
  6. For the filling, combine all the ingredients for the filling except the marmalade in a bowl. Stir gently to combine and refrigerate overnight.
  7. Pre-heat the oven for 450 degrees F (230 C).
  8. Roll out the pate Pâte Brisée on a floured surface to around 1/8th or thinner. Cut into 3 inch circles or flowers. Place the dough into mini muffin pans. Add 1 tbs of filling in each mold. Bake for 15 minutes until the pastry is golden brown. Serve warm or at room temperature.

For the Fruit Filling:
  • Pâte Brisée dough
  • 7 small or granny smith apples, peeled, cored, chopped
  • 1/2 cup chopped walnuts
  • 1/2 cup golden raisins
  • 1/2 cup currants
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup  molasses
  • 1/4 cup spiced rum
  • 1/4 cup orange juice
  • 1/2 stick unsalted butter, cut into pieces
  • 1/4 cup Cointreau
  • 1 tablespoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 1 teaspoon ground cinnamon
  • 1/2 tsp all spice powder
  • 1/2 tsp green cardamom powder
  • 1/2 tsp smoked paprika
  • 1 tsp orange extract
  • 1/4 tsp kosher salt
Directions:
  1. Combine all the ingredients for the filling in a heavy-set pan. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely.Pre-heat the oven for 450 degrees F (230 C).
  2. Roll out the Pâte Brisée on a floured surface to around 1/8th or thinner. Cut into 3 inch circles or flowers. Place the dough into mini muffin pans. Add 1 tbs of filling in each mold. Bake for 15 minutes until the pastry is golden brown.
  3. Warm the orange marmalade on low heat. Spoon 1/2 tsp of marmalade on each pie and serve warm or at room temperature.

Have you made English or any other savory pies? I would love to hear from you. Until next time, happy eating!!

Join Us Every Thursday at 8 PM EDT for #SpicyChat Twitter Chat to bring some spice in your lives! We Love to share ALL recipes. Simply add the #Spicychat hashtag to your link, we will RT and also add your recipes to our Pinterest Board. For more spicy inspirations, join our #SpicyChat FB Page.
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