We take a departure from African food with this lovely pie that you will want to keep eating! An Australian friend who has a wonderful talent for making scrumptious pastries introduced it to me.
The pastry can be used for different fillings. This recipe uses walnuts, but I have also tried it with cashews, which will give you a nutty, creamy tasting pie.
Mini Walnut Pies
For the pastry:
1 cup flour
½ cup icing sugar
For the filling
1 cup walnuts (you can use any kind of nuts)
1 cup soft brown sugar
1 teaspoon vanilla essence
1.Spray two 12-cup mini muffins tins with oil.
2.Place the pastry ingredients into a food processor and mix until the pastry clumps around the blade.
3.Form the pastry into a log shape, wrap in cling film and refrigerate for 20 minutes.
4.After it is chilled, remove the pastry from the cling film and divide it evenly into 16 pieces.
5.Use your fingers to gently expand the pastry to form a larger circle or use a rolling pin to shape the pastry.
6.Place the pastry in the mini muffin tins – you could use a rolling pin to re-size. Don’t worry if the pastry tears, it is very forgiving and comes back together again.
7.Chill the pastry in the mini muffin tins for 20 minutes.
8.Divide the nuts between the pastry-lined cups, breaking the nuts in half if necessary.
9.Pre-heat oven to 180°degrees Celsius.
10.Melt the butter, whisk in the egg, and brown sugar and vanilla essence until smooth.
11.Pour a teaspoon of this mixture into each nut-filled cup and bake for 20-25 minutes until the pastry is golden brown.
12.Remove from the oven for 5 minutes and let the pies rest.
13.Life carefully from the tin when cool and serve.