I followed one of the other members' recipes for pastry, and so glad I did as it was my most successful attempt at making pastry to date! Long-term readers of the blog will know that pastry is my weakness...
For the pastry cases:
200g slightly salted butter, chilled and cubed.
400g plain flour
80g icing sugar
2 medium eggs, beaten
Note: you could always use store bought pastry, if you wanted to. Mary Berry said it was OK. If using store bought pastry, skip to step 3.
For the pumpkin filling:
1 large egg, plus 1 yolk
125ml double cream
200g condensed milk
220g pureed pumpkin
1tsp ground cinnamon
Makes 16 - 18 tarts, depending on the size of you pan (I made mine in a muffin pan)
- Start by NOT preheating the oven. You want the kitchen to be as cold as possible whilst you're making the pastry. Tip the cold, cubed butter and the flour into a large mixing bowl, and rub in between your fingers until it resembles fine bread crumbs.
- Mix in the icing sugar by hand, then cut in the beaten egg with a knife until the mixture starts to come together to form a dough. Press the mixture together into a ball, wrap in cling film and put in the fridge for 30 minutes to chill.
- Whilst the pastry is in the fridge, prepare your pie filling. Start by whisking the egg and egg yolk together until light and frothy. Add the cream, condensed milk, pureed pumpkin and cinnamon and continue to whisk for 3-4 minutes, until the ingredients combined to form a custard-like consistency.
- Preheat the oven to gas mark 4, and grease a deep muffin pan.
- Turn the pastry out onto a lightly floured surface and knead it lightly, before rolling out as thinly as possible. Cut circles out of the pastry and place this into the muffin pan, using the end of a rolling pin to help you push the pastry into the muffin holes. Prick the pastry cases all over with a fork, then blind bake for 15 minutes.
- Take the pastry cases from the oven, and carefully remove the foil and baking beans used for the blind bake. Fill each pastry case with 2tbsp of the pie filling, then return to the oven for another 30 minutes, until the pie filling is completely set (you can test with a cocktail stick, if you'd like to.) You'll noticed that the pie filling has risen into a dome shape - this will deflate as the pie cools. Don't worry, this happens to mine all of the time and as far as I can tell it's normal. At the very least - they still taste good!
- Allow the pies to cool in the muffin pan, then keep refrigerated.