Page 24 - Dainfern Precinct Living Issue 11 2022

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.
They’re easy to make and preparation takes just
under an hour.

INGREDIENTS
•225g of cold butter, diced
•350g of plain flour

•100g of golden castor sugar
•280g of fruit mince
•1 small egg, beaten

•Icing sugar, to dust
•Pinch of salt
INSTRUCTIONS
- To make the pastry, rub the butter into the flour.
Then mix in the golden castor sugar and a pinch of
salt.

- Combine all the ingredients, make it into a ball
and knead it briefly. The dough will be fairly firm,
like shortbread dough. You can use the dough
immediately or chill it for later.

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

- Spoon the fruit mince into the pies. Take slightly
smaller balls of pastry than before and pat them
out between your hands to make round lids, big
enough to cover the pies.
- Top the pies with the lids, pressing the edges
gently together to seal. You don’t need to seal
them with milk or egg as they will stick on their
own. The uncooked pies will stay frozen for up to
one month.
- To bake, brush the tops of the pies with the
beaten egg. Bake for 20 minutes until golden.
Leave to cool in the tin for five minutes, then
remove to a wire rack.

- Sprinkle the mince pies with icing sugar and
serve immediately. To add a festive feel, the
mince pie tops can be shaped with a star cutter or
a holly-shaped cutter.
- The pies will keep for three to four days in an
airtight container.

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