Spoon this mixture in a pie mould and heat. Place the dough into the chiller to set. Add flour fold into the mixture, don’t over mix. Roll in round shapes by placing between two plastic sheets, and place in buttered pie crust. Keep the mixture in an airtight container over night at room temperature. Add apples and sauté well. Put the mixture in the moulds and cover with strips of the pastry.Recipe courtesy: chef Sukanta Das, Tamra by Shangri-La's - Eros HotelApple pieIngredientsFor short crust pastryRefined flour 2 Wholesale Can sealing machine Manufacturers cupsCubed butter 100 gmCold water 1 cupSalt to tasteMethodPut flour and salt in a large bowl and add butter. Brush it with honey before serving. Add cinnamon powder and raisins. Whip the cream until stiff peaks form and fold into the chocolate mixture. MethodSift the flour. Place a pan on medium flame and melt butter. l In a pan, add pineapple puree, pineapple chunks and sugar. Line the dough in a pie mould, add 1 tbsp of mincemeat mixture into each mould. Bake pies at 180°C for 15-20 minutes until golden brown. Remove the plastic wrap and spoon the filling inside the two halves. Mix till it becomes a thick jam. Serve hot. Mix cream, butter and sugar.Recipe courtesy: Nidhi Swaroop, home baker. Serve. Remove from the oven and set aside.Take a plastic bowl and pour all the dry fruits, add orange juice, apple cubes and spices and mix. Make some nice shapes with the leftover pastry.
Add grain sugar and brown sugar and cook the entire mixture. Garnish with almond flakes and cherry compote. Slowly add eggs, one by one. Cook for 5 minutes. Re-roll the pastry out and cut 7 cm lids to place on top of the mould and press them on top to seal. Fold in the refined flour and add lemon zest. Spoon the mixture into the shape mould and bake in an oven for 25-30 minutes at 180°C. City chefs share some quick recipes of sweet and savoury pies Mince pie IngredientsFor fillings Red currant 450 gm Raisins 225 gm Sultanas 225 gm Black currant 125 gm Apple, cubed 275 gm Butter 220 gm Brown sugar 185 gm Mixed spices 5 gm Cinnamon powder 5 gm Brandy 125 ml Lemon peel 125 gm Orange peel 125 gmOrange juice 120 ml For the pie dough Soft unsalted butter 500 gm Icing sugar 250 gm Eggs 5 Flour 1 kgMethodWhip soft butter and icing sugar in a bowl to make cream. Allow it to cool down. Set aside.Recipe courtesy: : chef Vijayant Rawat, Mosaic HotelsCherry berry pieIngredientsSweet paste baseRefined flour 300 gmButter 200 gmEgg 1Sugar 100 gm Lemon zestCherry fillingButter 100 gmSugar 100 gmEggs 2Cherry 100 gmRum 30 mlFive spices 5 gm Almond flakes 20 gmFlour 100 gmFillingMix all the ingredients and bake in an oven 180°C for 25-30 minutes. Add cornflour mixed with water and stir well. Press them. In a separate bowl, beat eggs and dissolve instant coffee in water.
Bake this for 30 minutes at 200°C. Add brown sugar and melted butter to the mixture. Glaze the mould with rest of the beaten egg, sprinkle caster sugar, then make a small cut on the top. Check until a skewer comes out clean. Brush the top with milk and sprinkle sugar on top. Cool before releasing them from the muffin trays and dust with icing sugar. Butter a pie dish and set aside. You may garnish with another cut of star on top of the pie. Pour brandy in the end. Serve when cold. Mix dissolved coffee and sugar with egg yolks until smooth. Add cocoa mixture. Reduce the temperature to 180°C and bake for another 15 to 20 minutes. Add eggs and mix at low speed in a mixer.Xmas spread is incomplete without the aroma of fresh pies wafting out from the oven.
Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining. Using a knife, stir in just enough of cold water to bind the dough together.Recipe courtesy: chef Pawan Bisht, Junglee BilleeChocolate marquise pieIngredients Bittersweet chocolate 70 gmHeavy cream 2 cups Butter 2 cups Sweet cream butterUnsweetened cocoa powder 1 cupEgg yolks 6Coffee granules cup Water 2 tbspWhite sugar 2/3 cupMethodIn a microwave, melt chocolate and stir until smooth. Slowly beat in slightly cooled chocolate. Cook in the preheated oven for 45 to 50 minutes, till the crust gets golden. Cream together butter and cocoa powder. Add in pineapple essence and lemon juice. Take pie moulds and line them with short crust pastry. Wrap the dough and chill for 10-15 minutes before using.For apple pie Granny smith apple, diced 8Unsalted butter cupGrain sugar cupBrown sugar cupHand full of raisinsCinnamon powder 1 tspShort crust pastry MethodPreheat the oven at 220°C. Brush the edges of each pie with a slightly beaten egg.