Mini Apple Rose Pies

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Mini Apple Rose Pies
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Course Dessert
Servings
mini pies
Ingredients
  • 1-2 sheets frozen short crust pastry
  • 6 pink lady apples thinly sliced
  • 4 tablespoons lemon juice about half a lemon
  • 1/2 cup brown sugar
  • 3 tablespoon Butter
  • 5 tablespoons seedless raspberry jam
Course Dessert
Servings
mini pies
Ingredients
  • 1-2 sheets frozen short crust pastry
  • 6 pink lady apples thinly sliced
  • 4 tablespoons lemon juice about half a lemon
  • 1/2 cup brown sugar
  • 3 tablespoon Butter
  • 5 tablespoons seedless raspberry jam
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Instructions
  1. Chill mini muffin tin in the fridge. Thaw pastry sheets as instructed. Once ready, place on a lightly floured surface; using a 8cm cookie cutter, punch out rounds. Remove muffin tin from fridge. Gently press rounds into each well. Transfer pie crust-lined muffin tin back to fridge to prepare filling.
  2. Core apples. Using a mandoline or a very sharp knife, cut apples into half-moon shapes about 2mm thin. Gently toss apples in lemon juice. Place brown sugar, butter, and jam into a small saucepan over medium-low heat. Stir and cook until ingredients are melted and combined. Remove from heat. Pour mixture over apples slices. Toss to combine. Set aside for 5 to 10 minutes to allow apples to become pliable. If apples are still not pliable, quickly microwave in 15-second bursts until apples are pliable. Strain apples slices and discard liquid.
  3. To form roses, arrange about 8 apple slices in a straight row, with each slice overlapping one another to create a 12-inch line. Starting with one end, gently roll apples. Transfer rolled apples into pie crust. Repeat rolling apples, until all pie crusts are filled. Heat oven to 180c. Transfer to oven and bake until the crust is golden and apples have cooked, about 30 minutes. If apples start to brown faster than pie crust, lightly place foil on top.
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Mandarin & Bay Leaf Olive Loaf

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Mandarin & Bay Leaf Olive Loaf
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Course Dessert
Servings
loaf
Ingredients
  • 160 ml mild extra-virgin olive oil
  • 4 fresh bay leaves crumpled/bruised, plus extra to decorate
  • 5 –6 mandarins (about 600g depending on their size
  • 225 g plain flour all-purpose
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 g apple purée
  • 80 ml buttermilk
  • 3 eggs
Apple purée
  • 4 large apples
Course Dessert
Servings
loaf
Ingredients
  • 160 ml mild extra-virgin olive oil
  • 4 fresh bay leaves crumpled/bruised, plus extra to decorate
  • 5 –6 mandarins (about 600g depending on their size
  • 225 g plain flour all-purpose
  • 2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • 100 g apple purée
  • 80 ml buttermilk
  • 3 eggs
Apple purée
  • 4 large apples
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Instructions
  1. For the apple purée, peel, core and roughly chop the apples. Put the apples and a splash of water in a medium saucepan over medium-low heat. Cover and cook, stirring occasionally, for 8–10 minutes or until tender. Stir and mash the apples, still over the heat, until broken down – they should be mushy and quite thick. Remove from the heat and set aside to cool.
  2. Heat the olive oil and bay leaves in a small saucepan over low heat for about 10 minutes or until bubbles start to form around the leaves. Set aside to cool and infuse, about 30 minutes. Remove and discard the bay leaves, reserving the oil.
  3. Finely zest and juice 3 mandarins – you need 2 tsp of zest and 80ml juice. Thinly slice the remaining whole unpeeled mandarins. Set aside.
  4. Preheat the oven to 160°C (fan-forced). Grease a loaf (bar) tin (11.5 cm x 21.5cm) and line the base and two long sides with a piece of non-stick baking paper, extending the paper about 4cm above the sides of the tin.
  5. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl. Set aside.
  6. Whisk the cooled olive oil, apple purée, mandarin zest and juice, buttermilk and eggs together in a large mixing bowl. Add the flour mixture and stir until combined. Pour into the prepared tin and top with the mandarin slices, slightly overlapping them along the centre, as they will spread out as the cake rises.
  7. Bake for 45–50 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool for 5 minutes before gently turning out onto a wire rack to cool completely, mandarin-side up.
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