Page 29 - Boardwalk Meander Issue 5 2022

FESTIVE RECIPE

ANYONE FOR A MINCE PIE?

he festive season is upon us Spoon the fruit mince into the pies. shaped with a star cutter or a holly-
and while South Africa may Take slightly smaller balls of pastry shaped cutter.
Tnot have a white Christmas like than before and pat them out
other parts of the world, we do have between your hands to make round The pies will keep for three to four
a few staples of the season, including lids, big enough to cover the pies. days in an airtight container.
the much-loved and delicious
Christmas mince pie. Top the pies with the lids, pressing
the edges gently together to seal. You
The following recipe makes 18 tasty don’t need to seal them with milk or
mince pies. They’re easy to make and egg as they will stick on their own.
preparation takes just under an hour. The pies will stay frozen for up to one
month.
Ingredients
225g of cold butter, diced Brush the tops of the pies with the
350g of plain flour beaten egg. Bake for 20 minutes until
100g of golden caster sugar golden. Leave to cool in the tin for
280g of fruit mince five minutes, then remove to a wire
1 small egg, beaten rack.
Icing sugar, to dust
Pinch of salt Sprinkle the mince pies with icing
sugar and serve immediately. To add a
Instructions festive feel, the mince pie tops can be
To make the pastry, rub the butter
into the flour. Then mix in the golden
caster sugar and a pinch of salt.

Combine the pastry into a ball –
don’t add liquid – and knead it
briefly. The dough will be fairly firm,
like shortbread dough. You can use
the dough immediately or chill for
later.

Heat the oven to 200°C/180°C fan/
gas 6. Line 18 holes of two 12-hole
patty tins by pressing small, walnut-
sized balls of pastry into each hole.

27
Boardwalk Meander Estate Issue 5 · 2022