Remove
the filling from the food processor and transfer into a small bowl.
Not exact matches
If you're making the pastry
from scratch, use the freezing time and the chilling time to wash and chop your
filling ingredients (you could blitz them in the
food processor too).
Simply rinse and wipe the
food processor from the base mixture and set it in place for the
filling ingredients.
:D Mini blueberry pies with a lattice top slightly adapted
from the wonderful cooking / baking bible The Essential New York Times Cookbook Pastry: 2 cups (280g) all purpose flour 2/3 cup (94g) confectioners» sugar 1/4 teaspoon salt 1/8 teaspoon baking powder 3/4 cup (170g) unsalted butter, very chilled and diced 1 1/2 tablespoons finely grated lemon zest 1 large egg yolk (plus 1 more if needed) 2 tablespoons heavy cream
Filling: 5 cups blueberries 3 tablespoons corn starch 3/4 cup (150g) superfine sugar 2 tablespoons fresh lemon juice 1/8 teaspoon salt whipped cream, for serving Start by making the pastry: combine flour, confectioners» sugar, salt and baking powder in the bowl of a
food processor and pulse a few times.
Apple and cinnamon mini pies
filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine bread
filling adapted
from Donna Hay magazine, pastry
from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water
Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine bread
Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a
food processor until the mixture resembles fine breadcrumbs.
To make the
filling: Add all of the
filling ingredients into your
food processor (no need to clean it out
from the crust).
Carnation's Famous Pumpkin Pie
from 1959 (hint: leave out the cloves in the recipe) Notes: — I made the crust in the
food processor and it still came out amazing — I didn't have buttermilk on hand, so I made my own with 1/3 c whole milk and 1/3 tsp cider vinegar — I had extra pie crust &
filling since I used recyclable pie tins for my lucky pie recipients, so I made a mini pie for Kate & I
I find that
food processors work the best for crusts made
from nuts while blenders excel at making smooth
fillings.
The Sage Squeezie can be easily
filled with a spoon or poured directly
from your Sage Baby Puree & Blend
food processor or bowl.
To make the
filling, place soaked figs, clementine juice, clementine zest, vanilla, and 1 tbsp water
from the soaked figs, into the
food processor.