Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.
Not even two weeks ago I was telling you how the never-ending cold weather spur me to have a little renaissance of hearty winter dishes (read). Today, one couldn’t spot a single cloud in the sky: it’s a truly wonderful day with a lovely breeze. Before I walk down to the Thames for a walk on the riverside, I would like to share with you this very summery apple mini-pies. Easy and quick, they provide the perfect little treat for a refreshing Summer afternoon tea.
Ready in: 50m
Ingredients for 12 mini-pies
. Green Apples (5)
. Butter (180g)
. Self-raising flour (180g)
. Catser Sugar (150g)
. Eggs (3)
. Rum (1 spoon)
. Baking Powder (1 spoon)
. Salt (a pinch)
Leave 180g of butter out of the fridge for 30-45 minutes so that it is almost completely melt by the time you start working with your ingredients.
Preheat the oven to 180°C/350°F/Gas 4 and in the meantime peel the apples and cut them in little cubes.
Divide the yolk from the albumen and place them in two different bowls. Beat the albumen until stiff and leave on a side for now. Using a whisk, whip butter and caster sugar together until you have a smooth cream. While keeping on whipping, add the yolks, one by one. When the cream is completely blended add a spoon of rum, a pinch of salt and then flour and baking powder. With the help of a wooden spoon or a palette knife add the albumen.
You should now have a strong and clear mixture. Pour this in moulds (or fluted paper cups) you have previously greased with butter. Fill for 2/3 of the cups/moulds and then place the apple pieces on the surface. Cook for around 20 minutes.
You can decide to flavour your pies with cinnamon, lemon zest or vanilla. if so, whichever flavour you choose, just add the ingredient straight after the rum.