Little tomato pies

Yield: 6 servings

Measure Ingredient
18 \N 3 inch; (8cm) pastry shells
\N \N ; made with 6oz
\N \N ; (175g) flour
1 pack Orange or lemon jelly
1 \N 8 ounces can tomatoes; (226g)
2 tablespoons Chopped parsley; (2 x 15ml spoon)
\N \N Garlic; to taste
\N \N Salt to taste

FOR THE FILLING

1. Preheat the oven to 200øC, 400 øF, Gas Mark 6.

2. Place the flour into a large mixing bowl and stir in the salt. Add the fats and rub in with the fingers until the mixture resembles fine breadcrumbs. Stir in the water a tablespoon at a time until the mixture forms a pliable, elastic but not wet dough.

3. Turn the dough out onto a lightly floured surface and roll out to a large rectangle. Using a 7cm (3 inch) cutter mark out 12 circles. Lightly grease a 12 hole patty tin and line each hole with a pastry circle. Cover and chill for 20 minutes.

4. Lightly prick the base of each round with a fork. Place a round of greaseproof paper in each hole and fill with baking beans or rice.

5. Place into the preheated oven and bake for 10 minutes. Remove the greaseproof paper and baking beans. Place back into the oven for a further 5-10 minutes until crisp and golden brown.

6. Allow to cool slightly then remove each pastry from the tin and place on a cooling rack.

7. Make the jelly as instructed on the packet and allow to cool a little.

Drain the tomatoes thoroughly, chop them and mix them in.

8. Add the parsley, garlic and salt, and spoon into the cooled pastry shells to set.

Converted by MC_Buster.

NOTES : The miniature pies combine the sweetness of jelly, the texture of tomatoes and a tang of herbs.

Converted by MM_Buster v2.0l.

Similar recipes