Name: Fruit mince filling with dried fruits, apples, honey and brandy
Yield: 0 serving
Cuisine: Accompaniment
Ingredients: 225.00 g sultanas; 225.00 g raisins seedless; 225.00 g currants; 225.00 g apricots dried; 450.00 g apples granny smith; 100.00 g almonds blanched; 2.00 lemons zest and juice; 2.00 oranges juice only; 20.00 ml mixed spice ground; 5.00 ml cloves ground; 120.00 ml honey clear; 60.00 ml brandy

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Ingredients (12)

quantity almond shortcrust pastry (see recipe)

225.00 g	sultanas
225.00 g	raisins — seedless
225.00 g	currants
225.00 g	apricots — dried
450.00 g	apples — granny smith
100.00 g	almonds — blanched
2.00	lemons — zest and juice
2.00	oranges — juice only
20.00 ml	mixed spice — ground
5.00 ml	cloves — ground
120.00 ml	honey — clear
60.00 ml	brandy

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Method:

1. Wash sultanas, raisins and currants; press dry in a clean tea towel and tip into a large mixing bowl. Cut up apricots and add. Core, peel and cut up apples; add to fruit with blanched almonds. Place ingredients in a food processor and chop.
2. Return to mixing bowl with grated lemon rind and juice, orange juice, mixed spice, cloves, honey and brandy. Mix very well, spoon fruit mince into an airtight container, cover and refrigerate for two weeks for flavours to mature. Stir occasionally. For keeping mince longer, freeze until needed. Makes 2 kg of fruit mince filling.
3. To assemble pies: Preheat oven to 190 ºC. Roll pastry out thinly onto a floured work surface. Using a 6 cm round pastry cutter, cut out 24 circles of pastry to line 24 tartlet tins. Then with a 5 cm cutter, cut out 24 circles for the tops or make cut-outs with a star cutter or make a lattice top with pastry strips.
4. Place 10 ml mince into each lined tartlet. Dampen pastry edges with water and press on tops or other finishes. Place in oven and bake for 15 to 20 minutes or until light brown. Dust tops with icing sugar.