Mini Black Grape Pie

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Tempting and pleasing pie filled with tangy-sweet grapes…. is a joy to make and serve.

Ingredients:

1 recipe pastry dough for 2 mini double crust pies

1 ¾  cups black grapes

2 tbsp melted butter

1 ½  tbsp all-purpose flour

1/4 cup + 2 tbsp castor sugar

Method: 

• Preheat oven to 200 deg C.
• For pie base, roll out dough to ¼ inch thick for bottom and bake pie bottoms for 10 min and keep aside.
• In microwave safe bowl, cook grapes at 100 % power for 3-4 min or until grapes turn soft. Stir in between.
• Sieve extra water from the grapes and add the flour and sugar to cooked grapes. (Preserve the water, it tastes great). Stir in the melted butter.
• Pour mixture into half baked pie shells. For top crust, roll dough to 1/8 inch.
• Cover pie with top crust and seal edges using little water. (You can design top crust with small cutters or make lattice pattern)
• Brush little milk on top crust of pie. Bake at 220 deg C for about 15-20 min. or till top crust turn golden.
• Sprinkle icing sugar and serve.

Smoked Macaroni Pie

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Treat yourself with macaroni in pie form with smoky flavor…

Ingredients:

2 baked pie case

1 cup boiled macaroni

1 cup white sauce

½ cup cheese

Salt & pepper to taste

1/4 cup chopped onions & capsicum

2 inch charcoal piece

2 tsp melted butter

1 clove garlic, crushed

Method:

• In a pan, heat 1 tsp butter and add garlic, saute till light brown.
• Mix in boiled macaroni and white sauce with salt & pepper.
• Hold charcoal with tongs and heat directly over flames from all sides. It will turn red hot.
• Place it in a small bowl and keep the bowl in center of cooked macaroni.
• Drop butter over hot coal and cover with lid for 2-3 min.
• Spoon the smoked macaroni in pie cases and add chopped capsicum and onions.
• Sprinkle grated cheese and some tomato ketchup.
• Bake till cheese melts and serve hot with any soup.

Linking to “New U – 2014” 
     

Lemon Tarts

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Small tart shell filled with lemon flavor topping is a wonderful treat after any meal….

Ingredients:

For tart shells

1 cup flour

1/2 cup white butter

A pinch salt

2-3 tbsp ice-cold water or just enough to combine

For the lemon filling: (For 8-10 tart shells)

1/2 cup lemon juice

2 tbsp flour

2 tbsp corn flour

2 tbsp butter

3/4 cup sugar

2-3 drops yellow color

4 tbsp cold water

Method:

• Sieve the flour and salt together. Rub butter into the flour with finger tips till you get crumbly mixture. (If using yellow or salted butter add 1/2 tbsp sugar)
• Knead lightly with cold water to form dough. (Don’t over work)
• Wrap in a damp cloth or cling film and refrigerate for 15-20 min.
• Roll out tart dough into 1/4" thick. Cut into small tarts with cutter or any lid.
• Press into small tart shells and prick them with fork all over.
• Bake at 200 deg C for 10-15 min. (Keep watch after 10 min)
• Once the shells are ready, keep aside to cool.
• Mix all the ingredients for the filling and microwave at 100% power for 4-5 min or till thick. Keep stirring after every min.
• Cool it and fill the mixture in tart shells.
• Garnish with cherries or sweet cream and serve.