This is a perfect treat for dessert on Christmas Day.
Makes six mini pies
1 sheet of puff pastry
Butter for greasing muffin pan
1/2 a cup of brown sugar
1 tablespoon of water
Sprig of rosemary
1/2 teaspoon of cinnamon
Milk for glazing
Preheat oven 180°C. Grease muffin pan with butter. Thaw puff pastry. You will need something to make a round shape, a cookie cutter or a glass. Cut out six circles of pastry and push them into your muffin pan. Place in the oven for 15 mins or until the pastry is puffed. Take out of the oven and let settle.
To make pie filling, put water, diced pear, brown sugar and rosemary into a small saucepan on a low – medium heat. Stir regularly. Cook until the pear is soft and sugar syrupy.
Spoon pie filling into the base of your pies. Create a lid for the pies with the left over puff pastry. I made a criss cross pattern. Glaze pastry with milk.
Put pies into the oven for 15 – 20 minutes or until pastry has puffed and golden brown.
Serve with extra rosemary and honey-sweetened Greek yogurt.
Heart shape cookie cutter
Step One: Take your white card and draw twelve hearts using a heart cookie cutter or something that will give you a heart shape.
Step Two: Cut out the hearts.
Step Three: Write on your hearts with the red marker. I used a typewriter font from my computer and traced it onto my hearts.
The words are: a partridge in a pear tree, two turtle doves, three french hens, four colly birds, five golden rings, six geese-a-laying, seven swans-a-swimming, eight maids-a-milking, nine ladies dancing, ten lords-a-leaping, eleven pipers piping, twelve drummers drumming.
Step Four: To get the right length of string, lay out your twelve hearts on the floor and position how far apart you would like them. Measure your string and cut!
Step Five: Now tape the string to the back of the hearts and your done!
Here’s a little Christmas idea to brighten your home.
All you have to do is wrap up fairy lights in a ball shape and
place around as a Christmas decoration.
2 cups of self-raising flour, sifted
3/4 cup of caster sugar
3/4 cup of milk
125g of butter, melted, cooled
2 eggs, beaten
1 teaspoon of vanilla essence
1 1/2 cups of icing sugar
4 drops of blue food colouring
2 drops of green food colouring
1 – 1 1/2 tablespoons of water
To make cake, preheat oven to 200°C. Line a muffin pan with patty pans.
Combine flour and caster sugar in a bowl. Make a well in the center.
Add milk, butter, eggs and vanilla to flour mixture. Using a wooden spoon, stir gently to combine.
Spoon mixture into patty pans. Bake for 12 – 15 minutes, or until a skewer inserted into center comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
To make icing, sift icing sugar into a bowl. Mix food colouring together and add water. Stir until smooth. Spoon icing over cupcakes. Decorate with fresh lavender.