This is a recipe that I learnt from Mandira. I have tried several short crust pastry recipes and this is undoubtedly the best. Its somewhat like a plain sugarless cookie that melts into your mouth. The filling of dates and walnuts is also very rich and delicious. Original recipe has been posted at Baking Buddies with our notes. I have made a few changes to the original – I have skipped a few ingredients and substituted all purpose flour with whole wheat flour.
Makes – 2 servings
For the Short Crust Pastry
- Whole Wheat Atta (finely ground whole wheat flour) – 1/2 cup
- Cold Butter – 1/4 cup (cut into small cubes)
- Ice cold water – 2-3tbsp
- Sugar – 1 tsp
For the Filling
- Dates - 100 gms
- Water – 40 ml (less than 1/4 of a cup)
- Walnuts – 1/4 cup (chopped)
- Lemon Juice – 1 1/2 tsp
- Butter – 1 tsp
- Cinnamon – 1/2 tsp
- Sift the flour and add sugar. Incorporate the butter cubes with the flour by rubbing lightly with your fingers until the flour resembles crumbs.
- Bind the flour crumbs together. Add ice cold water to help bind. DO NOT knead the dough. Wrap in a plastic fling wrap and refrigerate for 30 minutes or more. The refrigeration will help develop gluten. The dough is ready when you can roll a small circle with a rolling pin.
- Melt butter in a heavy bottomed pan, add the dates and water and simmer until the dates are plump. Add cinnamon, walnuts and lemon juice and mix well.
- Remove short crust pastry dough from the fridge. Let it rest to bring to room temperature. Take about 1/3 rd of the dough and keep it aside. Divide the rest of the dough into two parts and roll out each part to fit into a 3 inch pie tin.
- Bake blind (i.e. the pie crust without filling) at 200 C for 15 minutes. Take out from oven and let the crusts cool. Spoon in the date walnut filling. Roll out the remaining dough and cut into thin strips. Use the strips to form a criss cross pattern on top of each mini pie. Bake the pies at 200 C for 15 minutes until crust turns golden brown.
Date and Walnut Mini Pies – for the Recipe Marathon
Check my fellow recipe marathoners: