Christmas in Southern Hemisphere New Zealand is truly magical. As the festive season approaches, the country begins to slow down, easing into the long, sun-soaked days of summer, swimming, outdoor BBQ's and cool drinks on the deck. We still love fairy lights and things that evoke Norther Hemisphere 'snow', and we also love indulging in traditional Christmas treats 🎄⛄
For my easy Christmas fruit mince recipe click here (don’t worry, there’s no marzipan flavor in sight!).
For a basic sweet short crust pastry:
Ingredients:
225 gm/8 oz/2 1/4 cup plain white flour (or use self-raising)
1/8 tsp salt
125gm butter (room temperature)
1 tsp baking powder (omit if using self-raising flour)
1.5 tbsp granulated white sugar
1 egg yolk
1-2 small drops of lemon essence
Cold water to mix
Method:
Sift the flour, baking powder (if using), salt and sugar together in a bowl.
Rub in the butter with fingertips until the flour mixture resembles crumbs.
In a separate bowl whisk the egg yolk to frothy, add to flour mixture. Mix into the flour with a bread and butter knife.
Add the lemon essence + cold water a little at a time, mixing to a stiff dough with the knife.
Turn pastry out onto a lightly floured surface and knead for a few minutes.
Return dough to the bowl, cover, and chill for about half an hour (helps pastry reduce shrinking on cooking).
Turn the chilled pastry onto a floured surface and roll quite thinly. It’s often easier to divide it into halves or thirds rather than working with the whole piece.
Cut pastry with a cookie cutter to fit the hollows of your lightly greased muffin pan. Prick each 2–3 times with a fork. Lift each with a fish slice dipped in flour and gently press into the greased pan.
Using a teaspoon, fill each shell about three-quarters with fruit mince. Cut tops and prick, brushing each inside edge with water to help them stick. Press tops on gently but firmly.
Bake for 7-10 minutes (depending on your oven) at 200c fan/400f. The pastry can cook quickly, so it’s recommended to keep watch after the first 5 minutes,
Cool, and gently lift the pies from the pan onto a baking rack while still warm.
Sift icing sugar lightly over the pies to serve once cold.
Store in an airtight container or freeze if making ahead. Best eaten the next day when the pastry has softened.
Go well, be happy, and enjoy!
Stelle x