The Witness - - FEATURES -


For the pas­try: 500 g flour

2,5 ml salt

350 ml but­ter

120 ml ice cold wa­ter

For the fill­ing:

1 jar fruit mince

1 ap­ple — peeled, cored and grated 15 ml brandy or sherry


• Place the flour and salt in a bowl, rub in the but­ter with your fingers (or blitz in a food pro­ces­sor).

• Add a lit­tle cold wa­ter at a time un­til the dough comes to­gether.

• Stop adding wa­ter once a nice soft dough has formed with­out stick­i­ness.

• Place in a plas­tic bag and leave to chill in the fridge for at least 30 min­utes.

• Pre­pare your fill­ing by mix­ing all the in­gre­di­ents to­gether.

• Roll out the pas­try to about a

3 mm thick­ness and cut out cir­cles that fit well in the tin.

• Fill each pie with about a tea­spoon of mince and then cut a top for each pie, a slightly smaller cir­cle or a star.

• Glue each top on with a lit­tle wa­ter.

• Poke or cut a small hole in the mid­dle of each pie to al­low the steam to es­cape.

• Brush the top with a lit­tle bit of beaten egg and bake for about 15 min­utes at 180°C un­til crisp and golden brown.

• Makes 24 pies.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.