Red currants & almond mini pies
Red currants & almond mini pies. The sourness of the red currants & sweetness of the almond cream makes the perfect filling for the buttery crust.
Servings: 12 12 mason jar lids or a 9-inch pie mold
Calories: 237kcal
Ingredients
For the crust
- ½ cup soft butter softened
- 1 and ⅓ cup flour
- 60 ml milk
- 1 pinch salt
- ½ cup of red currants washed
For the almond filling
- 3 eggs medium-sized
- 1 cup butter cubed
- 1 cup almond meal
- ½ cup sugar
Instructions
For the crust
- Mix the butter, the flour and salt together until it is crumbly.
- Add the milk at once and mix gently to form a bowl of dough.
- Don’t over-work it, just enough so all the crumbs are all picked up.
- You are done! It is ready to be rolled and placed in the mason jar lids.
For the almond filling
- In a bowl, mix the eggs, butter, sugar and almond powder.
Assembling
- In the mason jar lids, where you have spread the crust, place a few red currants in each mini pie.
- Pour some of the almond filling in each - probably the equivalent of 2 tablespoons - give or take.
- I added a few red currants on top of the filling
- Bake at 300F for 15 minutes or until the crust and the top is golden.
Nutrition
Calories: 237kcal | Carbohydrates: 23g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 132mg | Potassium: 81mg | Fiber: 2g | Sugar: 10g | Vitamin A: 441IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg