Minx Pies, by Doris
Minx Pies, by Doris
Doris has been all of a tizzy. It is, after all, that time of year again.
She couldn’t find her Great Aunt’s recipe for Minx Pies, despite searching high and low. And Great Aunts being what they are, there was no getting any sense out of the old dear now that the Sherry season is upon us.
So with some help from Daphne, she has had to write it from memory.
175g plain flour
2 tablespoons of caster sugar
One egg yolk
Water to bind
What to do next
Take your Great Aunt’s mixing bowl.
Chop up the butter (confidently).
Sift the flour onto the butter (artistically).
With clean finger tips, rub the butter and flour together (briskly).
Add the egg yolk and mix all together (thoroughly).
Add a little water to bind (if necessary).
Now persuade the ingredients into a lovely dough with your warm hands (seductively).
Flour a clean surface, and using a wooden rolling pin, roll out half the dough.
Use a circular cutter to make your pie bases, and place these in a greased pie tray (delicately).
Fill each pie base with three teaspoons of Minxmeat* (comprehensively). Note: If you must lick your fingers after this, please remember to wash them before proceeding.
Making the lids
Now roll out the other half of the dough and using a smaller cutter, make the lids for the pies.
Remember to brush the edge of the pie case with milk so that when you place the lids on, it will help the two edges to stick together (effectively).
Pierce each top once with a sharp knife (tenderly).
Once the lids are in place and you have sealed the edges, brush each pie with a little milk.
Place in an oven at gas mark 6 (440F, 200C) for 25-30 minutes. (Wait patiently).
Take pies out of the tray, dust with icing sugar (liberally).
Place on an attractive plate (with doily).
Serving suggestion: eat whilst still warm with brandy butter (in front of the fire).
*Minxmeat stands apart from the usual by being not only sweet and fruity, but also a little bit spicy, and with an exclusive secret ingredient known only to the very few.