Wednesday, 31 July 2013

Peach Mini Galettes and Hand Pies

With one recipe of my Easiest & Fastest Vegan Pie Crust and a ripe peach, I set off to create these mini pastries. 

Painting egg wash on pastry to give it shine

The Basic Peach Filling is naturally sweetened with honey making it a very healthy option to fill pastries. The combination of honey and cinnamon is absolutely divine; I couldn't stop sniffing this mixture as I was mixing it together.

Peach mini Galettes and Hand Pies
I was blown away when I took a bite of these tarts. To begin, the crust is so flaky and crisp. Go read my Vegan Pie Crust recipe and try making pie crust with a food processor, it's the fastest and most fail-proof way to make a perfect pie crust. First, I took a bite of the Peach Ricotta Mini Galette. The creamy cheese and fresh peach tasted indulgent. My mom said this variation was most impressive. Second was the Peach Melba (peach + raspberry). This variation is most tart tasting because raspberries are naturally sour. Presentation-wise Peach Melba looks the most appealing; the bright red and yellow are eye catching. For even prettier presentation, add a sprig of mint! Peach Melba would be best when you're craving a really vibrant flavoured dessert or snack. Surprisingly, my favourite of the three flavour variations is the Peach Basil filling. Although it's a common combination seen on the internet, I was a bit skeptical as to how good it could taste. But it was love at first bite. Both flavours clearly fuse together; it wasn't as simple as mixing peach + basil. It's a refreshing burst of fresh flavour and totally unexpected. Fruit and basil is a must-try pairing!

Making Peach Ricotta Mini Galette
These adorable little rustic pastries would be perfect to bring to parties or give away as gifts! They have the the look, smell, and taste needed to impress other peoples' palates. It's also a great way to incorporate summer peaches while they are still in season. I'll will be making many more of these mini pies in the future! Savoury fillings would work beautifully as well, butternut squash or mushrooms in the autumn...yum~

Basic Peach Filling
Yield: about 1 cup

  • 1 ripe peach*
  • 2 tbsp honey
  • 1 tsp fresh lemon juice
  • A dash of cinnamon
  • ½ tbsp cornstarch
  1. In a small bowl combine peaches, honey, lemon juice, and cinnamon. Let it sit for a few minutes to marinate.
  2. Using 1 tbsp of the peach juices from the mixture, dissolve the cornstarch. Stir dissolved cornstarch into filling mixture and let thicken.
  3. Use filling as is in a galette, pie, or tart recipe or try one of the flavour variations below!
*Dice into small cubes for mini pastries or cut into thin slices for larger galettes

Peach Ricotta Mini Galette
Peach Ricotta Mini Galette - Roll out ¼ of the Vegan Pie Crust dough into an approximate circle about ⅛ inch thick. Spread a layer of ricotta cheese in the middle of the pie crust dough, leaving a 1 inch border. Top with Basic Peach Filling and fold border over to create pleats. 

Peach Melba Mini Galette

Peach Melba Mini Galette - Roll out ¼ of the Vegan Pie Crust dough into an approximate circle about ⅛ inch thick. Place fresh raspberries in a ring 1 inch from the edge of the pie crust dough. Fill middle with Basic Peach Filling and fold dough over to create pleats.

Peach Basil Hand Pies

Peach Basil Hand Pies - Chiffonade three basil leaves and mix into Basic Peach Filling. Roll out ½ of the Vegan Pie Crust dough until about ⅛ inch thick. Using a cookie cutter in the shape of your choice, cut an even number of shapes. Place a dollop of Peach Basil filling onto half of the dough shapes. Make steam vents on the other half of the shapes by either cutting a few slits with a knife or cutting another shape (such as a heart) in the centre. Place one steam-vented shape on top of filling and seal edges firmly by pressing down with fingers.

Ready to bake? 
Place assembled pastries onto a prepared baking tray and chill in fridge for at least 10 minutes. Preheat oven to 375ºF. Whisk one egg and a splash of milk together until smooth and brush a thin layer over pastry. Bake pastries for 25 minutes or until golden brown. Cool completely before serving. Use a pair of sharp kitchen shears to make clean cuts.

Love from Coconut Crumpet's Corner ♡

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