SAVOURY MINCE PIES
Makes: about 18, but depends on the cutter size
Sour Cream Pastry
- 400gr CHAMPAGNE VALLEY STONEMILL Cake Flour
- 250gr Salted Butter, cold and cut into cubes
- 10ml freshly squeezed Lemon Juice
- 125ml MILLAC Cream, whipped
- Sift the flour into a bowl. Rub in the butter cubes using your fingertips until the mixture resembles breadcrumbs.
- Whisk the lemon juice and cream together. Cut in the whipped cream and lemon juice mixture.
- Bring the pastry mixture together with your hands. Cover the pasty in plastic wrap and allow the mixture to rest for at least 20 minutes in the refrigerator.
Curry Mince Pies
- 10gr Salted Butter
- 10ml SUNFOIL Oil
- 55gr Onions, chopped
- 5gr Garlic, grated
- 5ml Turmeric Powder
- 5ml Red Masala
- 2,5ml Coriander Powder
- 2,5ml Cumin Powder
- 200gr Beef Mince
- 15ml Chutney
- 15ml Smooth Apricot Jam
- ORYX Salt and Black Pepper
- 18 Skewer sticks/ Lollipop sticks (that is able to go into the oven)
- 1 Whole Egg
- 15ml Water
- 50gr CHAMPAGNE VALLEY STONEMILL Cake Flour, for dusting and rolling the pastry
- In a frying pan, melt the butter and heat the oil.
- Add the onions and garlic, sauté until cooked.
- Add the spices, mix well and allow to cook for a few minutes releasing their aroma and flavour.
- Add the mince, combine and allow to cook.
- Finish with the chutney, jam and season with salt and pepper.
- Place the filling in the fridge to cool and firm up.
- Roll the pastry out, using a cutter cut the pastry out into different shapes and sizes; as you prefer. We did heart and flowers shaped ones. Cutting a bottom and a top piece for each pie. Place the cut out pastry back into the fridge just to rest and slightly firm up.
- Place a small amount of filling on top of half of the cut out shapes, brush around the filling with water, place the other half of cut out shapes on top and press the ends close, using your fingertips. While doing this, stick a skewer stick in at the bottom of the heart shape. Place the shapes neatly down on a greased baking tray.
- Lightly brush egg glaze (1 egg whisked with the 15ml water) on the shapes. Very lightly, mark a cross on the top of the pie with the back of a knife. Finish the edges off with the back of a fork which is coated into extra flour as you go to imprint and to ensure both pastry layers are stuck together.
- Bake at 160⁰C for 15 – 20 minutes or until golden brown, and serve.