Countdown to Christmas: Mince pies recipe with a South African twist

Aside from eating as much as we can (well, some of us) during the festive season we also need to keep in mind in making festive dishes with South African ingredients, such as the delectable dessert mince pies recipe. 

Mince pies are a traditional sweet pie which originated from the English, just like their sister dessert Christmas cake or fruit pudding, it is a generous filling of ‘mincemeat’ consisting of dried fruits, spices and suet.

Mince pies may not be as popular as they are in the United Kingdom, but they certainly have loyal fans back in South Africa. If you looking to make your own mince pie, this mince pie recipe has South African flavours boasted by the aromatic smell of rooibos.

It will certainly intrigue the palate.

Mince pies recipe with a touch of Rooibos

Ingredients

Filling

• 1 sachet (500 g) of dried fruit cake mix
• 160 ml (2/3 c) white sugar
• 250 ml (1 c) rooibos tea
• 125 ml (½ c) brandy

Crust 

• 250 g butter or margarine
• 250 ml (1 c) caster sugar
• 2 extra-large eggs
• 15 ml (1 T) vanilla essence
• 4 x 250 ml (4 c) cake flour
• 20 ml (4 t) baking powder
• 2 ml (½ t) salt
• Caster sugar
• Icing sugar and food dust to decorate
• Preheat the oven to 180°C.
• Spray 2 cupcake tins (12 hollows each) with cooking spray.

Filling

Place all the ingredients in a saucepan and cook for at least 5 minutes or until most of the liquid has evaporated. Cool.

ALSO TRY: Recipe of the day: It’s time to make that Christmas cake

Crust 

1. Cream the butter and sugar; add the eggs, one at a time and beat well with an electric beater.
2. Add the vanilla essence. Sift together the dry ingredients; add to the butter mixture and mix to make a soft dough. Divide in half and rest for 10 minutes.
3. Roll out one half till about 2mm thick. Press out circles, about 10cm and line each hollow of the cupcake tins.
4. Place in the refrigerator.
5. Fill each with the filling. Roll out the other half of the dough and cut out stars or trees with a cookie cutter.
6. Place on top of the filling and sprinkle with a little caster sugar. Bake for 12-15 minutes till done and golden brown. Cool and dust with icing sugar and food dust. Keep in an airtight container.

Hint: 

Press half the dough on a baking sheet and spread over the filling. Grate the rest of the dough on top of the filling and bake for about 20-25 minutes till golden brown. Cut into squares.

This recipe is courtesy SA Rooibos Council.