Makes a rectangle 20cm x 30cm
Here’s a little taste of Ballyknocken House & Cookery School for you to enjoy at home.
For the fruit mince
1 pear, peeled and finely diced
80g soft dark brown sugar
3 tbsp candied mixed fruit peel
1 tsp cinnamon
3 tbsp rum or port
4 tbsp water
For the pastry
350g plain flour, sifted
Pinch of salt
200g chilled unsalted butter, diced
2 egg yolks, beaten (you may not use all)
Egg wash, to glaze
Icing sugar & Irish cream, to serve
To make the fruit filling, combine all the ingredients in a saucepan and heat over a low heat. Simmer for about 15 to 20 minutes. Set aside to cool completely before using.
To make the pastry, place the sifted flour and salt into a large bowl. Add the diced butter and rub in until the mixture to resemble breadcrumbs. Mix some of the egg yolk to form a medium soft pastry but the pastry should not be too soft or damp. Wrap in cling film and chill in the fridge for 20 minutes.
Preheat the oven to 190°C/fan 170°C/gas 5. Line a baking tray with parchment.
Cut a quarter from the pastry and set aside. Dust a work surface with flour and roll the large portion out thinly into a rectangle shape about 20cm x 30cm. Transfer the pastry to the tray. Crimp the edge of the pastry.
Spread the fruit mince filling onto the pastry leaving a 1cm edge all the way around. Brush the edge with egg wash.
Roll out the smaller portion of pastry and cut out small stars. Place the stars randomly on top and brush with egg wash. Bake in the oven for about 18 to 20 minutes until light golden brown. Remove from the oven and cool. When ready to serve dust with icing sugar and serve with Irish cream