Mini pear pies
Ready in:
1 hrs 2 min
Difficulty
easy
Servings
5
Free from
gluten, soy, corn
Ingredients
For the dough:
- 100g Mum’s Mill Quick Bread Mix
- 25g sugar
- pinch of salt
- 1 egg
- 50g butter, cubed
For the poached pear:
- 5 pears
- 400ml (1 2/3 cup) water
- 500ml (2 generous cups) dry white wine
- 300g caster sugar
- 1 cinnamon stick
- grated peel of 1 orange
For the brushing:
- 1 egg, beaten
Step by Step Instructions
Step 1
Cut the butter into small cubes and add to a bowl followed by the rest of the dough ingredients. Rub together with your fingers to form breadcrumbs and then bring together and knead to form a dough. Place this it in the fridge to chill.
Step 2
Peel your pears and set aside.
Step 3
In a saucepan, add the sugar, water, white wine, cinnamon stick and orange zest and slowly bring to the boil.
Step 4
Add the pears to the saucepan then reduce the heat to medium boil and cook the pears for 15 minutes. Remove the pears from the saucepan and set aside to cool. Boil the remaining liquid syrup until it thickens.
Step 5
When the pears cooled down, remove the core from the pears using a teaspoon and then cut a thin slice from the side of the pears so that you can lay them on the baking tray lined with baking paper.
Step 6
Preheat the oven to 200°C/400°F/Gas 6.
Step 7
On a flour dusted surface, roll out the dough with a rolling pin to a few millimetres thick and cut into thin 2cm strips using a knife or pastry cutter.
Step 8
Brush the pears with the cooled syrup and wrap the pastry strips around the pears.
Step 9
Cut out and shape leaves from the remaining pastry and brush the pastry with beaten egg.
Step 10
Bake for 20-22 minutes, remove from oven and serve warm with a drizzle of the remaining syrup.
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