#SpicyChat Mini Pies for the Holidays: Sweet & Spicy, THE Perfect Bite!

1. For the Pâte Brisée, combine flour, sugar, salt, and herbs de Provence in a bowl, stir to combine.
2. Incorporate 1 stick chilled butter or 4 oz lard in the flour until the dough resembles coarse cornmeal. Work quickly for tender results.
3. Cut the rest of the butter into big chunks and flatten each piece in the dough. This process will create a flakier crust.
4. Sprinkle 8 tablespoons of ice-cold water and mix until the dough is just coming together. Add additional water if the dough seems dry.
5. Gather the dough and press into a flat disc. Wrap in plastic wrap and chill for at least 1 hour.
6. For the filling, combine all the ingredients for the filling except the marmalade in a bowl. Stir gently to combine and refrigerate overnight.
7. Pre-heat the oven for 450 degrees F (230 C).
8. Roll out the pate Pâte Brisée on a floured surface to around 1/8th or thinner. Cut into 3 inch circles or flowers. Place the dough into mini muffin pans. Add 1 tbs of filling in each mold. Bake for 15 minutes until the pastry is golden brown. Serve warm or at room temperature.

• 1 Pâte Brisée dough

• 7 small or granny smith apples, peeled, cored, chopped
• 1/2 cup chopped walnuts
• 1/2 cup golden raisins
• 1/2 cup currants
• 1/2 cup firmly packed dark brown sugar
• 1/4 cup  molasses
• 1/4 cup spiced rum
• 1/4 cup orange juice
• 1/2 stick unsalted butter, cut into pieces
• 1/4 cup Cointreau
• 1 tablespoon grated orange peel
• 1 teaspoon grated lemon peel
• 1 teaspoon ground cinnamon
• 1/2 tsp all spice powder
• 1/2 tsp green cardamom powder
• 1/2 tsp smoked paprika
• 1 tsp orange extract
• 1/4 tsp kosher salt

1. Combine all the ingredients for the filling in a heavy-set pan. Cook over low heat until apples are very tender and mixture is thick, stirring occasionally, about 1 1/2 hours. Cool filling completely.Pre-heat the oven for 450 degrees F (230 C).
2. Roll out the Pâte Brisée on a floured surface to around 1/8th or thinner. Cut into 3 inch circles or flowers. Place the dough into mini muffin pans. Add 1 tbs of filling in each mold. Bake for 15 minutes until the pastry is golden brown.
3. Warm the orange marmalade on low heat. Spoon 1/2 tsp of marmalade on each pie and serve warm or at room temperature.

Have you made English or any other savory pies? I would love to hear from you. Until next time, happy eating!!

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