Wednesday, December 30, 2009

#282 - Cape Breton Pork Pies

When I was little we visited Cape Breton, Nova Scotia and had these yummy "Pork Pies". They are a sweet treat and not a savory food like the name might imply. I recently came across the recipe on the internet and combined a few to make my own version of Cape Breton Pork Pies.

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.

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.)

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.

I wish I had gotten a picture of all of them. This is a picture of the last two that Baby O had thrown on the ground :)



Maritime Girl said...

I'll keep this recipe close by and I still have two more to eat. Thanks again

tvmom said...

I know, aren't they good!

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