Mince pies

Fairlady
12 servings
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Fruit

By Food24 November 03 2009
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Ingredients (23)

fruit mincemeat
375.00 g raisins — seedless
250.00 g mixed citrus peel
3.00 apple — peeled, cored
60.00 g glacé cherries
125.00 g almonds — blanched
100.00 g apricots — dried
185.00 g sultanas
185.00 g currants
500.00 ml brown sugar — firmly packed
1.00 lemon — zest and juice
1.00 orange — zest only
10.00 ml mixed spice — ground
2.00 ml nutmeg — grated
125.00 g butter — melted
85.00 ml rum — or brandy
PASTRY
90.00 g butter
60.00 g castor sugar
1.00 eggs
375.00 ml flour — cake
2.00 ml Baking powder
1.00 eggs — beaten for egg brush
icing sugar — to dust
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Method:

FRUIT MINCE: Finely chop, mince or process raisins, mixed peel, apples, cherries, almonds, apricots and half the sultanas.
Stir in remaining sultanas, currants, brown sugar, lemon peel and juice, orange peel, spices, butter and brandy. Mix well and pack into large jar.
Cover and refrigerate for at least a week, stirring every day.
PASTRY: Cream butter with sugar. Add egg and beat well. Sift flour and baking powder and stir into butter mixture.
Knead lightly on floured board. Wrap in clingwrap and chill for 1 hour.
Roll out thinly and cut into rounds to fit lightly greased muffin pans. Cut out same number of smaller circles to fit on top of pies.
Place larger pastry rounds in muffin pans, moisten edges with beaten egg and place 6 ml (1 heaped tsp) fruit mince in each.
Make a small slit in each pastry lid (or use a star cutter to cut them out) and cover each filled pie.
Press pastry edges together securely. Glaze with beaten egg.
Bake at 180 ºC for 20 to 30 minutes or until pastry is pale golden brown.
Remove from oven, cool, then dust with icing sugar.



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