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    Mini must-filled pies

    These sweet Umbrian treats are perfect for unexpected visitors.

    Serves 6-8

    • 50g sultanas
    • 150g blanched almonds
    • 50g pine nuts
    • 500 ml grape must
    • 1 organic lemon
    • 1 pinch ground cinnamon
    • 20g butter
    • 2 egg yolks, beaten
    For the dough:
    • 300g plain flour
    • 2 eggs
    • 50g sugar
    • 2 tbsp olive oil
    • Salt

    1. Soak sultanas in lukewarm water. Blitz the almonds in food processor until very fine. Squeeze sultanas and combine with almond meal, pine nuts and grape must in a bowl. Add grated lemon peel and cinnamon. Mix thoroughly to obtain a soft paste. Cover bowl with cling film and rest for at least 1 hour.
    2. Preheat oven to 180°C.
    3. Sift flour onto a pastry board. Make a well in the centre. In it add the 2 eggs, sugar, oil and pinch of salt. Work with your hands adding water if necessary in order to obtain a compact dough. This may take at least 10 minutes. Roll dough out to a thin sheet. Line buttered moulds with the pastry. Place one tablespoon of filling in each and cover with remaining pastry.
    4. Brush tops with egg yolks and bake for 35 minutes until golden.
    5. Allow to cool before removing from tin.