Mini pie with pumpkin and prunes
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These mini pies are very good way to use pumpkin or pumpkin puree. I and my hubby like them very much, but the kids do not. My mother asked to bake them because she wanted to take them to her work and that is the best proof to me that they taste great 🙂
Mini pie with pumpkin and prunes
Time needed:
Ingredients:
1 cup = 237 ml
- Dough:
- 200 g butter
- 2 1/2 cups flour
- 200 g sour cream
- 1/3 tsp. salt
- 1/2 tbsp. sugar (optional)
- Filling:
- 500 g pumpkin or 400 g pumpkin puree
- 16 prunes (pitted)
- 1 1/2 tbsps. sugar (or to taste)
- Coating:
- 1 egg
Directions:
- Mix butter with four till crumbs (very usefull blender).
- Mix with other dough ingredients and quickly knead the dough.
- Put it in the fridge at least for an half-an-hour. Meanwhile prepare the filling.
- Cut pumpkin in small bites and stew in a pot with a little bit of butter on low heat till the pumpkin becomes soft.
- Pour boiling water on prunes and let sit for about 15-20 minutes. Then pour off the water and chop them.
- Mix prepared pumpkin or pumkin puree, prunes, sugar and cool the filling.
- Heat the oven to 200°C.
- Line baking tray with baking paper.
- Devide chilled dough to small pieces (I devide to 30 g). When the dough warms it becomes very sticky, so put dough pieces in the fridge and take only one at a time.
- Roll dough (if needed on the floured surface), put about a teaspoon of filling and make mini pies.
- Put pies on the baking tray, coat with beated egg.
- Bake for about 20 minutes or till nicely browns.
- Enjoy!
Source: kuharka.ru
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