Mince pies


Ingredients 24
Servings 12
Time

Ingredients

  • FRUIT MINCE
  • 375
    g
    seedless raisins
  • 250
    g
    mixed candied peel
  • 3
    medium apples, peeled and cored
  • 60
    g
    glacé cherries
  • 125
    g
    blanched almonds
  • 100
    g
    dried apricots
  • 185
    g
    sultanas
  • 185
    g
    currants
  • 500
    ml
    firmly packed brown sugar
  • 1
    lemon, grated peel and juice
  • 1
    orange, grated peel
  • 10
    ml
    mixed spice
  • 2
    ml
    grated nutmeg
  • 125
    g
    butter, melted
  • 85
    ml
    brandy or rum
  • PASTRY
  • 90
    g
    butter
  • 60
    g
    castor sugar
  • 1
    egg
  • 375
    ml
    cake flour
  • 2
    ml
    baking powder
  • 1
    beaten egg to glaze
  • icing sugar to dust
 

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.
 

Read more on: bake  |  fruit
 

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