If you haven't made that cranberry relish then you had better plan on making some to assemble these scrumptious little bites of Christmas! you will need a batch of quinoa mince which you can find the recipe for here. I often make a big batch of quinoa mince and portion it to freeze , so if you have done that too these will take no time at all if you leave it in the fridge overnight to thaw! I use a small tartcase tray that bakes 12 to each one. You can get 9 pies out of each pastry sheet using an 8 cm cutter.
Ingredients
Savoury shortcrust pastry sheets
Puff pastry sheets
Quinoa 'mince'
cranberry relish
Method
Preheat the oven to 180C, and grease tin.
Using a biscuit cutter cut out shortcrsut pastry circles for the bottom of the pie. Place one circle in each hole and gently press down and up the sides.
Take a heaped teaspoon of quinoa mince and put in bottom of pie bottom, and then take a scant teaspoon of cranberry relish to top it.
using the same size biscuit cutter cut out a puff pastry circle for the lid. Brush the edges of the bottom case with water, and place the puff pastry circle on top of the pie. Press firmly around the edges to seal, and then using a sharp small knife put two slits in the top of the lid.
When your tray is full bake for 20 minutes or until golden brown.
If you haven't used defrosted quinoa mince then you can freeze these in an airtight container with baking paper between the layers to keep for up to a month.
to reheat place on a lined tray in the oven
No comments:
Post a Comment