Pear Mince pies
350 g cake flour
1 ml salt
225 g cold butter, cubed
1 beaten extra-large egg
about 30 ml ice-cold water
454 g jar Safari mincemeat
150 g Safari dried pears, finely chopped
about 30 ml icing sugar, for dusting
Preheat the oven to 200 °C.
Pastry: Sift the flour and salt together. Add butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. (the pastry can also be make in a food processor)
Add the egg into the mixture, using a cold knife. Add cold water, a teaspoon at a time and stir until the mixture binds, but is not sticky. Cover the dough in plastic wrap and chill for about 30 minutes.
Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to about 3 mm thick. Cut circles to line the base and sides of hollows muffin or bun pans.
Filling: Mix the dried pears and jar of mincemeat in a bowl. Spoon filling two thirds full onto the pastry base.
Assemble: Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the pies.
Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.
Bake in the preheated oven for 15 - 20 minutes, or until golden brown. Remove from the oven and dust with the icing sugar when serving.
Use left-over pieces of pastry to cut stars or other fancy shapes and decorate on the filling or onto the top lid of pies.
Makes 12 pies, depending on size