Friday, 30 November 2012

Pie Pops - A Crazy Idea?

I have been a proud and slightly obsessive member of Newcastle's Clandestine Cake Club for nearly a year now, and just adore the concept of meeting likeminded baking-addicts in my local area, as well as eating copious amounts of cake.

Following the success of the CCC a few other baking related clubs have sprung up all over Newcastle (and the north-east). I have thouroughly enjoyed attending each and every one. My two particular favourites have been Private Pie Club and the Singing Hinnies & Fat Rascals Bake Club. I have met so many lovely people, had company to a plethora of local foodie events and feel like we are building quite a foodie network in the notorious NE.

For the most recent Singing Hinnies meeting I was stumped on what to bake! The theme was comfort food and all I could think about was pie. However, I knew a lot of the other Hinnies would be baking pastry wonders and wanted to try something completely new and different...

So I headed for pinterest for a spot of inspiration. I immediately stumbled across this fantastic post from Call Me Cupcake on Pie Pops! I knew I just HAD to make them.

I initially stuck to the simple nutella concept, as I was still unsure if they would actually work and didn't want to spend ages on a fancy filling if the pies were going to be an epic fail. However, once I shared my idea on twitter people were really encouraging and I decided to try some savoury ones too.

I started with a pretty simple shortcrust recipe and used a small scone cutter to cut lots of little circles.

Gently press the pop stick into the bottom pastry circle (not all the way through, just indent it.)

I simply spooned a generous serving of nutella into the middle of the bottom pastry circle, then egg washed the edges before laying another circle over the top. I crimped the edges with a fork to seal them paying extra attension to the pastry around the stick.

I then egg washed the whole thing and sprinkled with caster sugar.

For the savoury ones I mixed leftover roast chicken, carrots and mashed potato with a little gravy to make a delightful roast dinner flavoured pie filling. Similar to the method above I simply subbed the sugar for a sprinkling of sea salt. Et Voila! Pie Pops!

I did try a few other techniques including a lattice and pastry shapes on top, but as usual I ran out of time to be too creative.

I definitely want to play around with this concept a little more in the future, Christmas Mince Pie Pops are calling to me, as well as some sort of bakewell type pop... The possibilities are endless!

Any flavour suggestions?



  1. Just found your blog. They look delicious, i'm hungry :D

    Lots of kisses, The Spotted Cherry Pie

  2. You are a genius! Can't help thinking these would be great for Thanksgiving/general autumn. E.g. pecan and pumpkin pie pops . . . salivating as I type!

  3. Those are a great idea and more substantial than a cake pop, mince pie version definitely has to be made, it would be wrong not to.

  4. I love this idea Nelly, so nice to see something different!


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