Dulce de Leche, Plum and Almond Christmas Pies
cooking: 40 mins
preparation: 10 mins
serves: 12 pies
vegetarian: Yes
Ingredients:
- 175g Dulce De Leche Original
- 4 large plums
- 50g ground almonds
- ½ tsp ground cinnamon
- 2 tbsp amaretto liqueur
- 2 x 340g frozen dessert pastry, thawed
- golden caster sugar
How to cook it:
- Half and stone the plums, then chop them into small pieces. Put the pieces into a bowl, add the ground almonds, cinnamon and amaretto and stir together. Add the Dulce de Leche and fold together
- Heat the oven to 200C/400F/Gas Mark 6. Place paper muffin cases into a deep 12 hole muffin tin
- Take one pack of pastry and on a floured surface roll the pastry to the thickness of a pound coin. Use a 9cm diameter plain cutter and cut out rounds of pastry. Carefully press each pastry round in to a muffin case. Repeat with the second pack of pastry until all muffin cases are lined with pastry
- Divide the Dulce de Leche mix between them. Take a 7cm diameter crinkle cutter and cut out 12 rounds in the remaining pastry. Lightly brush the underside with water and place on top of the filled muffin cases, pressing the edges of the pastry down
- Bake the pies in the oven for 20 minutes or until the pastry is light golden brown. Remove from the oven and sprinkle with sugar