Sweet little baked treats that take a little bit of effort but look just dandy and taste rather scrumptious :)
Ingredients: (makes 20)
200g Sasko Cake Flour
50g Castor sugar
100g Butter (cut into squares)
100ml cold water
1 ½ cups Chopped pears (2 pears)
¼ cup Sugar
½ cup Water
¼ tsp Cinnamon
1 egg (whisked) and castor sugar to glaze
20 cake pop sticks
Put the flour, sugar and butter into a bowl and rub through until a breadcrumb like consistency is formed, add the water and use a knife to cut the water into the flour until the pastry comes together to form a ball. Alternatively place the flour, sugar and butter into a food processor and blitz until a breadcrumb like consistency is formed, add the water and blitz until the pastry comes together to form a ball. Wrap in cling film and chill in the fridge for 30 minutes.
Meanwhile; put the chopped pears, sugar, water and cinnamon into a saucepan and simmer for about 15 minutes or until the pears have softened and the water has reduced to a thick syrup. Set aside to cool.
Preheat the oven to 180*C and grease and line two baking trays.
Roll your dough out on a floured surface to a thickness of about 2-3mm.
Cut 40 of the same shapes using a cookie cutter. (Circles and hearts work well)
Place 20 of the circles/heart shapes onto the baking paper with a space between each.
Press the sticks gently into the pastry and top with about ½ tsp of the pear mixture, leaving space around the border of the pastry.
Smear a little water onto the remaining pastry shapes and seal the pies together; use a fork to press the edges together, ensuring there are no gaps.
Brush with a little egg and sprinkle over castor sugar.
Bake in the oven for approximately 16-18 minutes or until the pastry is golden brown.
Allow the pie pops to cool completely before serving.
Tip 1: You can use mince pie filling at Christmas to make Christmas pie pops.
Tip 2: You can also fill the pie pops with pieces of chocolate like Bar One or Snickers.
Tip 3: It is very important to chill the pastry and not over work it; otherwise the pastry will shrink during baking and become tough.