Page 27 - Blue Valley Issue 6 2022
P. 27
FESTIVE RECIPE
ANYONE FOR
A MINCE PIE?
The festive season is upon
us and while South Africa
may not have a white
Christmas like other parts
of the world, we do have a
few staples of the season,
including the much-loved
and delicious Christmas
mince pie.
The following recipe makes 18 tasty mince pies. INSTRUCTIONS Top the pies with the lids, pressing the edges
They’re easy to make and preparation takes just To make the pastry, rub the butter into the flour. gently together to seal. You don’t need to seal
under an hour. Then mix in the golden caster sugar and a pinch them with milk or egg as they will stick on their
of salt. own. The pies will stay frozen for up to one
INGREDIENTS month.
225g of cold butter, diced Combine the pastry into a ball – don’t add liquid
350g of plain flour – and knead it briefly. The dough will be fairly Brush the tops of the pies with the beaten egg.
100g of golden caster sugar firm, like shortbread dough. You can use the Bake for 20 minutes until golden. Leave to cool
280g of fruit mince dough immediately or chill for later. in the tin for five minutes, then remove to a wire
1 small egg, beaten rack.
Icing sugar, to dust Heat the oven to 200°C/180°C fan/gas 6. Line 18
Pinch of salt holes of two 12-hole patty tins by pressing small, Sprinkle the mince pies with icing sugar and
walnut-sized balls of pastry into each hole. serve immediately. To add a festive feel, the
mince pie tops can be shaped with a star cutter
Spoon the fruit mince into the pies. Take slightly or a holly-shaped cutter.
smaller balls of pastry than before and pat them
out between your hands to make round lids, big The pies will keep for three to four days in an
enough to cover the pies. airtight container.
BLUE VALLEY NEWS • Issue 6 2022• 25
