Shortcrust pastry

Recipe from: 12/1/1998 12:00:00 AM
Ingredients 9
Servings 24
Time 45 min

Ingredients

  • 420
    g
    cake flour
  • 20
    ml
    castor sugar
  • 200
    g
    Butro
  • 2
    large egg yolks
  • 60
    ml
    ice water
  • FILLING
  • 450
    g
    fruit mince
  • 25
    ml
    brandy
  • icing sugar to garnish
 

Method

10 min
 
Sift the flour into a large bowl, add the sugar and make a well in the centre of the mixture. Place the Butro, egg yolks and water in the well. Using your fingertips, blend the ingredients in the well together, then gradually draw in the flour from the sides. Continue to mix until the flour is evenly mixed in and the mixture resembles coarse breadcrumbs. Knead slightly to form a firm dough, then cover with clingwrap and refrigerate for 30 minutes. Roll out on to a floured surface and cut out about 48 circles big enough to line patty pans. Place 24 of the circles into greased patty pans. FILLING: Mix the fruit mince and brandy together and spoon 5-10 ml of fruit mince into each pastry case. Top with the remaining pastry circles and press edges to seal. Alternatively, use pastry cutters to cut out shapes (such as stars or Christmas trees) from the remaining pastry circles and place on top of the filling. Bake in preheated oven for about 10 minutes, until pastry is golden. Remove from the oven and allow to cool, then dust with icing sugar to decorate. Makes: ± 24 Preparation time: 45 minutes Baking time: 10 minutes Oven temperature: 200 ºC
 

Read more on: bake  |  fruit
 

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