Tea Cake Recipes - Mini Maple Syrup Pies Recipe

Ingredients

PASTRY:

• 1 1/4 cups/180 g all purpose/plain flour

• 1/8 tsp salt

• 1/2 cup/125 g butter, cut up

• 1-2 tbsp milk

SYRUP FILLING:

• 1/2 cup/125 ml pure maple syrup

• 2/3 cup/100 g all purpose/plain flour

• 1/2 tsp baking powder

• 4 tbsp butter, softened

• 1/4 cup/50 g firmly packed light brown sugar

• 1 large egg, lightly beaten

• 1/2 tsp vanilla extract/essence

• 1 tbsp milk

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Method:

1. Pastry: Sift the flour and salt into a medium bowl. Use a pastry blender to cut in the butter until the mixture resembles coarse crumbs.

2. Add enough milk to form a stiff dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

3. Preheat the oven to 375°F/190°C/gas 5. Set out two 12-cup mini muffin pans.

4. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch (3 mm). Use a 2-inch (5-cm) fluted cookie cutter to cut out rounds.

5. Gather the dough scraps, re-roll, and continue cutting out rounds until all the dough is used. Press the dough rounds into the prepared cups.

6. Syrup Filling: Drop teaspoons of the maple syrup into each pastry base. Sift the flour and baking powder into a medium bowl.

7. Beat the butter and brown sugar in a medium bowl with an electric mixer at high speed until creamy.

8. Add the egg and vanilla, beating until just blended. Mix in the dry ingredients and milk. Spoon the mixture evenly into the prepared cups.

9. Bake for 15-20 minutes, or until golden brown. Transfer to racks to cool.