SPICED XMAS PIKELETS SERVED WITH VANILLA PEACHES, YOGHURT + MINT - Recipe by GourmetGirlfriend
As you know both La Madre & I are big on reducing waste. Christmas can see a lot of unnecessary food waste as we tend to over-cater & then get left with things we have had our fill of. This recipe was devised as a way to re-invent your fruit mince tarts (although I can’t imagine there being any of the La Madre ones left over – they are sooooo good). It keeps the lovely aromatic spice of the tarts but the addition of the poached vanilla peaches, plain yoghurt & fresh mint helps give a freshness that suits it perfectly for a post Christmas breakfast.
WHAT YOU WILL NEED:
- 6 fruit mince tarts
- 2 eggs
- 1 tsp baking powder
- 1/4 cup self raising flour
- 1/2 cup milk
- Vanilla peaches (recipe on my blog)
- Plain Greek style yoghurt (drained if you like it thicker)
- Fresh mint
Carefully remove the fruit mince from the tart and reserve the pastry shells and the pastry stars. Place the fruit mince into a mixing bowl.
Put the pastry shells (but not the stars) into a food processor & blitz using the pulse function till they resemble a breadcrumb with some larger pieces. I think it is nice to have some textural difference.
Place the crumb into the mixing bowl with the fruit mince.
Now add the eggs, flour & baking powder and combine well. The mix should resemble pikelet batter. You may need to add a little extra milk to get the correct consistency.
Gently fry several at a time in a lightly buttered non stick pan. Don’t turn till the holes that appear remain (about 2-3 minutes). Flip and cook on the other side for a minute or so.
Remove to a serving platter and top with Vanilla Poached Peaches and a generous dollop of yoghurt. Decorate with the pastry stars and some fresh mint & drizzle the poaching syrup over it.