Mini Jam pie

Today's recipe is a mini jam pie.

Cute little pie made from puff pastry and jam.

Well, some of you will think that puff pastry must be complicated and time-consuming but all the time that we use for this recipe is for resting the dough, your working time is not that much.

Plus, this dough is very easy to roll.

The key is you need to keep the pastry dough cool all the time. As when the fat is cold, it won't melt into the flour and you will get a good layer and flaky pastry.

You can make this quick puff pastry in one day (or half of the day ^^), beside from using it to make jam pie, you can use it in other recipes that call for puff pastry too.

I recommend using a jam that is thick rather than watery as you will be able to put more jam into the pie and it will be more delicious.

Mini Jam pie

Makes 12 pieces

150 g ........................... All-purpose flour

1 tsp ............................. Granulated sugar

1/4 tsp .........................  Salt

5 g ............................... Rice bran oil Shortening

96 g ............................. Rice bran oil Shortening, cold and cut into 2 cm. pieces

50 g ............................. Water

1/2 tsp ......................... Lemon juice

1 tbsp .......................... Granulated sugar

60-65 g ........................ Jam

I use Rice bran oil shortening.

Put the flour, sugar (1 tsp), and salt into a bowl and whisk to combine.

Put 5 g of the Rice bran oil Shortening into the bowl and mix to combine.

Put the cold Rice bran oil Shortening into the bowl and mix just to cover the shortening with the flour.

Pour the water and lemon juice into the bowl and lightly mix it.

Press lightly to form a dough.

Remove from the bowl and press the dough lightly.

Cut the dough in half.

Stack the dough together. Repeat this process 5-6 times.

Cover and freeze the dough for 30 minutes.

Roll with a rolling pin.

Into a 15x35 cm. rectangular.

Make one letter fold.

Turn the dough clockwise.

Repeat the process again.

Cover and freeze the dough for 10 minutes.

Repeat the rolling and folding process again.

Cover and freeze the dough for 30 minutes.

Sprinkle the dough with flour. 

Roll with a rolling pin.

Into a 20x24 cm. rectangular. 

Cover and freeze the dough for 10 minutes.

Meanwhile, preheat an oven to 190℃.

Line a baking sheet with baking paper.

Sprinkle the dough with 1 tbsp of sugar and flip the dough upside down.

Spread the jam over the dough.

Roll the dough into a log. Cover and freeze the dough for 10 minutes.

Cut the dough into 12 pieces (about 2 cm.)

Place the cut dough into the prepared baking sheet.

Reduce the temperature to 180℃. Bake for 11-13 minutes.

Let the pie cool completely on the baking sheet.

Mini Jam pie