Cladach Pies RecipeOrigin: Scottish Period: Traditional |
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Cladach is the Gaelic word for: shore, beach, coast, stony beach; anything scattered. These little cakes look rather like shiny pebbles, hence the name. These are great at Christmas, served instead of the usual mince pies. Ingredients:
180g plain flour 
Cladach Pies Preparation:Method:Sift the flour into a bowl, add the butter and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add just enough cold water to bring the mixture together then turn onto a lightly-floured surface and roll out thinly enough so that you can use a pastry cutter to cut enough circles to line a 16-well bun or jam tart tin. Place a teaspoon of mincemeat in each pastry case then set in an oven pre-heated to 180°C and bake for about 20 minutes, or until the pastry is golden. Remove from the oven, transfer the tarts to a wire rack and allow to cool completely. Prepare a water icing by mixing the icing sugar with enough hot water to form a runny paste. Add a heaped teaspoon of this on each pie and leave to set. Find more Christmas Recipes Here |
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