Pour brandy in the end. MethodSift the flour. You may garnish with another cut of star on top of the pie. Whip the cream until stiff peaks form and fold into the chocolate mixture. Add eggs and mix at low speed in a mixer. City chefs share some quick recipes of sweet and savoury pies Mince pie IngredientsFor fillings Red currant 450 gm Raisins 225 gm Sultanas 225 gm Black currant 125 gm Apple, cubed 275 gm Butter 220 gm Brown sugar 185 gm Mixed spices 5 gm Cinnamon powder 5 gm Brandy 125 ml Lemon peel 125 gm Orange peel 125 gmOrange juice 120 ml For the pie dough Soft unsalted butter 500 gm Icing sugar 250 gm Eggs 5 Flour 1 kgMethodWhip soft butter and icing sugar in a bowl to make cream. Re-roll the pastry out and cut 7 cm lids to place on top of the mould and press them on top to seal. Add cocoa mixture. Add grain sugar and brown sugar and cook the entire mixture. Butter a pie dish and set aside. Reduce the temperature to 180°C and bake for another 15 to 20 minutes. Make some nice shapes with the leftover pastry. Recipe courtesy:chef Rahis Khan, The Metropolitan Hotel & SpaHomemade pineapple pie IngredientsMilk for brushing on topSugar 1 tspFor filling: Pineapple, pureed 2 cupLemon juice 1 tspCornflour 2tbspPineapple, finely chopped 1 cup choppedPineapple essence 1/2 tspSugar 3/4 cup or moreWater 2 tbspMethodPreheat the oven at 200°C. Add apples and sauté well. Bake this for 30 minutes at 200°C. Slowly beat in slightly cooled chocolate. Put the mixture in the moulds and cover with strips of the pastry. Slowly add eggs, one by one. 

Keep the mixture in an airtight container over night at room temperature. Mix till it becomes a thick jam. Brush the top with milk and sprinkle sugar on top. Using a knife, stir in just enough of cold water to bind the dough together. Place the dough into the chiller to set.Recipe courtesy: : chef Vijayant Rawat, Mosaic HotelsCherry berry pieIngredientsSweet paste baseRefined flour 300 gmButter 200 gmEgg 1Sugar 100 gm Lemon zestCherry fillingButter 100 gmSugar 100 gmEggs 2Cherry 100 gmRum 30 mlFive spices 5 gm Almond flakes 20 gmFlour 100 gmFillingMix all the ingredients and bake in an oven 180°C for 25-30 minutes. Glaze the mould with rest of the beaten egg, sprinkle caster sugar, then make a small cut on the top. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.Recipe courtesy: Nidhi Swaroop, home baker. Remove from the oven and set aside. Add cornflour mixed with water and stir well. Serve when cold. Brush the edges of each pie with a slightly beaten egg.Xmas spread is incomplete without the aroma of fresh pies wafting out from the oven. Add in pineapple essence and lemon juice.Recipe courtesy: chef Sukanta Das, Tamra by Shangri-La's - Eros HotelApple pieIngredientsFor short crust pastryRefined flour 2 cupsCubed butter 100 gmCold water 1 cupSalt to tasteMethodPut flour and salt in a large bowl and add butter. Mix dissolved coffee and sugar with egg yolks until smooth. Cook for 5 minutes.For apple pie Granny smith apple, diced 8Unsalted butter cupGrain sugar cupBrown sugar cupHand full of raisinsCinnamon powder 1 tspShort crust pastry MethodPreheat the oven at 220°C.

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