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.
For the pastry:
- 125g butter
- 1 cup flour
- ½ cup icing sugar
For the filling
- 1 cup walnuts (you can use any kind of nuts)
- 60g butter
- 1 egg
- 1 cup soft brown sugar
- 1 teaspoon vanilla essence
- Spray two 12-cup mini muffins tins with oil.
- Place the pastry ingredients into a food processor and mix until the pastry clumps around the blade.
- Form the pastry into a log shape, wrap in cling film and refrigerate for 20 minutes.
- After it is chilled, remove the pastry from the cling film and divide it evenly into 16 pieces.
- Use your fingers to gently expand the pastry to form a larger circle or use a rolling pin to shape the pastry.
- 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.
- Chill the pastry in the mini muffin tins for 20 minutes.
- Divide the nuts between the pastry-lined cups, breaking the nuts in half if necessary.
- Pre-heat oven to 180°degrees Celsius.
- Melt the butter, whisk in the egg, and brown sugar and vanilla essence until smooth.
- Pour a teaspoon of this mixture into each nut-filled cup and bake for 20-25 minutes until the pastry is golden brown.
- Remove from the oven for 5 minutes and let the pies rest.
- Life carefully from the tin when cool and serve.
Author : Abderazzaq Noor
Recipe by : Christina