Tea Cake Recipes - Mini Redcurrant Pies Recipe

Ingredients

PASTRY:

• 1 2/3 cups/250 g all purpose/plain flour

• 2 tbsp confectioners'/icing sugar

• 1/8 tsp salt

• 2/3 cup/150 g butter, cut up

• 1 large egg

• 1-2 tbsp water 

REDCURRANT FILLING:

• 2 cups/500 g redcurrants

• 1 1/2 cups/300 g granulated sugar

• 1 1/3 cups/330 ml water

• 2/3 cup/100 g custard powder

• 2-4 tbsp water

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Method:

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

2. Add the egg and enough water to form a stiff dough. Divide the dough in half. Press the dough into disks, wrap each in plastic  wrap, and refrigerate for 30 minutes.

3. Preheat the o oven to 375°F/190°C/gas 5. Set out four 12-cup mini-muffin pans. Roll out the dough on a lightly floured surface to a thickness of 1/8 inch (3 mm).

4. Use a 2-inch (5-cm) round cookie cutter to cut out rounds. Gather the dough scraps, re-roll, and continue cutting out until there are at least 48 rounds.

5. Press the rounds into the prepared cups and prick all over with a fork. Bake, one pan at a time, for 8-10 minutes, or until the pastry is pale gold. Cool completely in the pans.

6. Redcurrant Filling: Bring the redcurrants, sugar, and water to a boil in a medium saucepan over medium heat.  Simmer for 5-7 minutes, or until tender.

7. Transfer to a food processor or blender and process until pureed. Mix the custard powder with enough water to form a smooth paste and stir into the puree.

8. Return the mixture to the saucepan and bring to a boil over medium heat, stirring constantly. Spoon the filling into the pastry bases and refrigerate for 1 hour