Traditional Newfoundland Plumboy Berries & Cream Cheese Mini Pies
They come from the same family as raspberries and taste almost the same.
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.
This recipe and many more are available in my new cookbook
continue on to the recipe for Plumboy Berries and Cream Cheese Mini Pies.
- Step 1: Pastry
- White or Wheat Flour - 1 Cup
- Cold Butter - 1/4 Cup
- salt - 1/2 tsp
- Cold Water - 3 Tbsp
- Wax Paper - 1 Piece
- Step 2: Filling
- Cream Cheese - 1/2 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
Preheat oven to 350º
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 then roll until all even. Cut out two roll pieces and place in your pre greased mini foil pans.
Mix together cream cheese, icing powder and milk until creamed together.
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.
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I love working with freshly picked berries and equally love cooking with them, I will share more berry recipes with you and it’s links.
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 and jams from them. 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.
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 you 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 my website its because of people like you I continue bringing you our cultural recipes and share with you some stories. So from my kitchen to yours, enjoy every one of my Traditional Newfoundland recipes on this site.Add to Favourites