This recipe for cranberry mince pies is provided by a chef.
Dough preparation: In a mixing bowl, whisk the softened butter with the sugar. Add the eggs, salt, and vanilla.
Then add the flour with the sifted baking powder. Mix by hand to obtain a sandy mixture. Refrigerate for 1 hour before use.
Preparation of the filling: Preheat your oven to 200°C and place your baking dish on the perforated tray.
Peel and core the apples. Slice them using a mandolin on setting 4 with a wide julienne blade. Then cut them into small cubes using a knife.
Sauté for 2 minutes without browning with cocoa butter powder. Add the jam and cranberries. Sauté for 1 minute without browning.
Add the redcurrants and gently mix with the spatula. Transfer to a bowl and let cool.
Take the dough out of the refrigerator and roll it out on a baking mat or pastry cloth to about 3 mm thick. Cut out 20 bases with a cookie cutter or a 7.5 cm cutter and press them into the molds. Distribute the filling inside.
Cut out 20 dough bases with a cookie cutter or a 5 cm cutter and make a hole in the center with a 9 cm piping tip. Place them on the filling and sprinkle with granulated sugar.
To finish, bake for 18 minutes at 200°C (gas mark 6-7). Let rest for 10 minutes before unmolding.
0 servings
20
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