- Yield: 2 Mini Pies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Serving: For 4 People
Plumboy Berries & Cream Cheese Mini Pies
Hi and welcome to our website!!
I love working with freshly picked berries and equally love cooking with them.
So make yourself a cup of tea and sit back and watch our short video tutorial on how to make these delicious tarts.
Plumboys come from the same family as raspberries and blackberries, they taste almost the same.
http://Traditional Newfoundland Raspberry Jam
I love the look of berries when they a freshly picked, there is nothing like it.
I'm going to share another link with you to Rhubarb and Strawberry Jam.
This is another one of my favourite jams, and they taste so good together.
Traditional Newfoundland Rhubarb and Strawberry Jam
This recipe and many more are available in our cookbook
https://www.bonitaskitchen.com/cookbook
Please continue on to the recipe for Plumboy Berries and Cream Cheese Mini Pies.
Ingredients
- Step 1: Pastry
- White or Wheat Flour - 1 Cup
- Cold Butter - ¼ Cup
- salt - ½ tsp
- Cold Water - 3 Tbsp
- Step 2: Filling
- Cream Cheese - ½ Package
- Icing Sugar - 1/3 Cup
- Evaporated Milk - 1 Tbsp
- Step 3: Berry Mixture
- Plum Boy Berries (Blackberries) - 1 Cup
- White Sugar - 1 Tbsp
- Lemon Juice - 1 Tbsp
Instructions
Preheat oven to 350º
Step 1:
Mix flour, butter ( chop in pieces) and salt together in bowl. Mix with your hand or food processor when mixed add water, mix until it shapes into a ball, then remove from bowl/mixer.
Put a piece of parchment paper on the counter and sprinkle with flour. Then put your pastry ball on top of it, roll until all even. Cut in half, roll pieces and place in your pre greased mini foil pans.
Step 2:
Mix together cream cheese, icing powder and milk until creamed together.
Step 3:
Put pastry pie in pans, add the cream cheese filling, then in a small bowl add fresh plum boy berries, sprinkle with white sugar toss together then put on top of cream cheese. Next cut strips of pastry or shape of choice for the top of the pies.
Bake for about 25 minutes then check if you need another 10 minutes set your timer or until golden brown, depending on your oven.
Baking with foil pans are different then baking with proper cook ware. Remove from oven place on a plate and top with whip cream or ice cream.
Double the recipe if you like to make more and if you are using salted butter, don't add salt. The pieces of pastry that is remaining cut in little shapes and put on a cookies sheet to bake with your pastry pies, remove the little shapes after 15 minutes because they will burn.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Allergens
I will share more berry recipes with you and it’s links.
Traditional Newfoundland Bakeapple Jam
Traditional Newfoundland Blueberry Jam
I couldn’t believe my eyes when i seen all of these plumboys in my back yard, of course I had to video them and make something good.
I can’t stress enough about how good and delicious berries are for you, and they make so many wonderful delicious desserts, jams and jellies.
Newfoundland and Labrador is full of many different berries and they are ready to pick at different times in the season. I can go on and on about berries because I love picking them and of course cooking with them.
Traditional Newfoundland Partridgeberry Jam
These partridgeberries are picked in late September and early October and they freeze really well if you like to keep some for the winter months.
Working with berries is fun because they all got different textures and some is overly juicy and some is hard and crunchy. You need to take your time cooking them and let the berry slowly condense down and make this amazing jam or jelly.
Thank you for taking the time to read my blog and visit our website its because of people like you I continue bringing you our cultural recipes and share with you some stories.
So from our kitchen to yours, enjoy every one of my Traditional Newfoundland recipes on this site.
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I only know of one place where Plumboys grow in NFLD. Flowers Cove where i grew up,in fact this is the first time i have heard this Delicious berry talked about for years .NOTE_ love your blog
Hi Shirley: Thank you for your message and for visiting my website, we have a big patch of plumboys behind our house in Spaniard’s Bay. They are so big and sour, I love them. They don’t come every year but every second year, so I look forward to when they grow. This is a lovely dessert and you can use any type of berry of course if you don’t have access to plumboys. Have a wonderful day. Bonita