
Cape Breton Pork Pies
Makes approximately 30 mini pies/tarts
Pie Shells (basically a shortbread recipe)
2 Cups white flour
4 Tablespoons powdered sugar
1 Cup (soft) butter (I used salted butter)
Mix the flour and powdered sugar. Cut the butter into small cubes and kneed into the flour. Within a few minutes, you’ll get an (almost) greasy ball. Roll dough into small balls and flatten. Press the dough into small muffin tins (like the ones I used for Baby O's birthday cupcakes). When you’re pressing you can make the shell thin because it will expand as it cooks. I made 30 shells. Bake at 425F for 10 minutes. Let cool.
Filling
2 Cups chopped dates
1 1/2 Cups water
1 Cup packed brown sugar
Juice from 1/2 a lemon
(there are many variations of this)
Bring the above ingredients to a boil, then simmer for about 10-15 minutes. It should get thicker. Blend ingredients in blender to make a smooth consistency. Let cool and spoon into pie shells. (I had some date mixture left over, because I didn't want the tarts to be overflowing with this filling.)
Icing
2/3 Cup powdered sugar
2 Tablespoons maple syrup
1 Tablespoon butter, softened
Mix together until smooth and add a dollop to the top of each Pork Pie. (I filled a zipper bag with the icing and cut a small tip of the corner of the bag to squeeze out the icing.)
I think these taste best when put into the fridge for a day or so.

Enjoy!
2 comments:
I'll keep this recipe close by and I still have two more to eat. Thanks again
I know, aren't they good!
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