Menu

Mini pie with pumpkin and prunes

  • Mini pie with pumpkin and prunes
  • Details
  • Leave a Comment
  • Related Items
Mini pie with pumpkin and prunes


Author: Aušra

Date:

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

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Braškių ir rabarbarų pyragas

Strawberry and rhubarb cake

It’s very bad when you don’t write the recipe in the blog after you eat the cake 🙂 Then you have to look for the recipe for a few days. I baked this cake when we were going to the village and strawberries were still in the season. It had to be all strawberry, but I had no time so I use rhubarbs as they were near me. Rhubarb and strawberry combination isn’t new – it fits perfectly. And the texture of the cake is more like sponge than a teacake. I liked it very much.

Greitas Kalėdinis vaisinis pyragas ir kava

Quick Christmas fruit cake

This one was a little bit too sweet for me, but with unsweetened coffee it was great. You can substitute dried fruits with you favourites. For example I substituted some prunes with dried apricots and dates, also some of raisins substituted with dried cranberries. It’s really your choice and use all your dried fruit reserves.

Minkštas obuolių pyragas

Tender apple cake

I still have apples and they are shouting that I have to make something from them before I have to throw them away. I chose this recipe because I had some vanilla sauce and in the recipe it was suggested to eat it with ice creams. Children like the cake even without the sauce.

Sausainiai Pelėdos

Cookies Hoot Owls

One more way to make your kids happy. Preparation takes time because you have to chill the dough long. But the cookies are delicious and we liked it, out kids kindergarden liked them too 🙂

Meduoliukai

Gingerbread cookies

This gingerbread cookies I baked two times and the second time I made them thinner – these were much more better 😉 It’s sad that ducks, elephants, mice and butterflies didn’t survived till photo session.. By the way, I don’t know why but butterflies were most popular 🙂 Maybe because they were very colourful… This is the last entry about Christmas baking. So what now? Will be waiting for the spring? 🙂