Mini ginger peach pies

Peaches are one of my favourite fruits and I definitely don’t bake with them enough.

Quite often that’s just because I can’t resist eating them as soon as they’re ripe enough, but when I saw punnets on sale for a bargain 50p I bought them specifically with baking in mind, and managed to stick to the plan to make these mini ginger peach pies.

Pretty much everything gets 10x cuter when made in miniature so I’m a bit in love with these cupcake sized versions of a traditional lattice topped pie.

The pastry was a bit of an experiment, I didn’t have a spare egg so used some leftover condensed milk instead – luckily it turned out ok and made a nice crumbly shortcrust.

I’m not quite sure what inspired me to pair the peaches with ginger, but it worked really well and added a nice amount of heat to the sweetness – which would be even better with a scoop of vanilla ice cream on the side!

I’ve gotten quite into working out the calories of things I bake recently, using the My Fitness Pal calculator tool, and these pies worked out at a virtuous 190 calories each – brilliant!

Mini ginger peach pies

(makes 7)

  • 4 ripe peaches, stoned, peeled and diced into roughly 1cm cubes
  • 1tsp ground ginger
  • 1tbsp brown sugar
  • 170g plain flour
  • 30g icing sugar
  • 80g butter
  • 1tbsp condensed milk (light if you care about calories)

Heat the chopped peaches, ginger and sugar in a heavy bottomed pan until the peaches soften and release their juices, then transfer to a bowl to cool.

To make the pastry, combine flour and sugar then mix in a food processor with the butter until the mixture resembles breadcrumbs. Add the condensed milk while the processor is running, then add cold water a teaspoon at a time until the dough comes together into a ball. Chill in the fridge for 20 minutes.

To make the pies, roll the dough out to about 3mm thick, then use a pastry cutter to cut approximately 10cm rounds. Use these to line 7 holes in a greased and floured cupcake tin, then spoon in the peach mixture (you might need to drain off some excess liquid first). Slice the rest of the dough into thin strips and use to create the lattices on top – lay three strips vertically, then weave in three strips horizontally, trim and press down at the sides to seal. Bake at 180 degrees for about 20-25 minutes, or until golden on top and the juices are bubbling. Leave to cool before removing from the tin.

I’ve just realised that these pies are perfect to enter into this month’s Tea Time Treats challenge, hosted by Kate of What Kate Baked and Karen of Lavender and Lovage – the theme being Picnic Pies!


Peach melba swiss roll

The colours of a peach melba alone are enough to make it an amazing dessert, before you even come to the fantastic flavours.

Peaches, raspberry, vanilla – what’s not to like?

I’ve had some leftover raspberry curd in my fridge waiting to be used for a while now, and I’m not quite sure why but I’ve had my heart set on it filling a swiss roll, so I’ve just been patiently waiting for the right time to make one.

I based it on a recipe from the Great British Bake Off cookbook for a flourless lemon cream roll, swapping the lemon in the sponge for vanilla, the lemon curd for my raspberry curd, and adding some fresh shopped peaches as I bought my first punnet of the year at the weekend and they are the best, juiciest, delicious peaches ever!

I reckon as desserts go, this is a pretty healthy one – the sponge is fatless and flourless, so as long as you ignore the whipped cream I think it’s almost virtuous!

The only thing that tainted this swiss roll is that the weather let me down and we didn’t have a gorgeous summer’s day to eat it on – but I guess that just means an excuse to make it again…

Peach melba swiss roll (very loosely adapted from The Great British Bake Off cookbook)

  • 4 eggs, separated
  • 125g caster sugar
  • 100g ground almonds
  • 1tsp vanilla extract
  • 5 tbsp raspberry curd
  • 150ml double cream
  • 1 fresh peach
  • icing sugar to dust

To make the sponge, line a 20 x 30cm baking tray with baking paper. Whisk the egg whites until stiff, then in a separate bowl whisk the egg yolks and sugar until light, airy and mousse-like – the book recommends 3 minutes, I took a little less. Fold the almonds and vanilla into the egg yolk and sugar mix, then fold in the egg whites gently, a third at a time, until completely mixed in. Spread into the baking tray and bake at 180 degrees for 20 minutes, until golden and springy. Remove from the oven and leave in the tray to cool, covered with another piece of baking paper and a damp tea towel.

Whip the cream until almost stiff, and peel, core and chop the peach into small pieces. When the sponge is cool, take the baking paper off the top, dust with icing sugar then flip the sponge over on top. Trim about half a centimetre off each side, and score a line 2cm in from one of the short edges, then spread the raspberry curd all over. Spread the cream on top of that, to within about 1 inch of the edge, then sprinkle the pieces of peach on top. Start rolling from the end where you scored the line, and keep going rolling tightly until you get to the end. Place on a plate seam-side down and keep in the fridge until ready to serve.