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SWEET TREATS
7. Place 1 tablespoon of fruit mince
mixture into each of the pie bases, cover
with pastry tops, crimp the edges, brush
lightly with egg white and lightly dust
with caster sugar. Cut a cross in the top
of each pie top with tip of a sharp knife.
8. Bake in a preheated oven at 200ºC
for 15-20 minutes or until cooked and
golden.
Serve hot or cold.
TIP
If suet is not available substitute with
chilled butter.
PEACH SORBET
Makes 6 serves
INGREDIENTS
1 cup white crystal sugar
2 cups/500ml water
250g fresh peaches, peeled, destined and
quartered
6 egg whites
Mint leaves, for decoration
METHOD
1. Heat sugar and water in a small
saucepan, stirring until dissolved. Set
aside and cool.
2. Assemble the Kitchen Wizz™ Food
Processor using the processing blade.
3. Place peaches and cooled syrup into the
processing bowl. Process until smooth.
Transfer peach mixture to a shallow
plastic dish, cover and freeze until just
setting. Return partly frozen mixture to
processing bowl and process. Repeat this
1-2 more times to beak down the large
ice crystals. Cover and return mixture to
the freezer.
4. Reassemble the Kitchen Wizz™ Food
Processor using a clean processing
blade. Place egg whites into the clean
processing bowl and process until
foamy. Add the partly frozen mixture
and mix into the foamed egg whites
using the Pulse button until folded
through. Return to shallow plastic dish,
cover and freeze until just setting.
Serve scooped into dessert dishes and
decorate with mint leaves.
RICH SWEET SHORTCRUST PASTRY
Makes 1 serve
INGREDIENTS
2½ cups/375g plain flour
180g chilled butter, diced
½ cup caster sugar
2 tablespoons lemon juice
METHOD
1. Assemble the Kitchen Wizz™ Food
Processor using the Dough blade.
2. Place flour and butter into the
processing bowl. Process until butter is
absorbed into flour.
3. With the motor running, slowly add
sugar then the lemon juice through the
food chute until a dough ball forms. Do
not over process. If mixture is too dry
add a little water while processing.
4. Remove dough and knead briefly on a
lightly flour dusted surface. Transfer
dough to a freezer bag, seal and
refrigerate until required.