|500 ml||fruitcake mix|
|30 ml||mixed citrus peel|
|grated zest of 1 orange juice and grated zest of 1 lemon|
|1||Granny Smith apples — cored, peeled and grated|
|2,5 ml||each ground cinnamon, nutmeg and mixed spice|
|750 ml||flour — cake|
|250 g||butter — cold, cubed|
|1||flour — for sprinkling|
|egg yolk — whisked with 15ml water|
|30 ml||castor sugar|
SMALL PIES PREPARATION: 20 MIN STANDING: OVERNIGHT OR 2-3 DAYS CHILLING: 1 HOUR BAKING: 15-20
hollows of a muffin baking tin with
Mix all the ingredients in a jar. Seal the jar well and leave overnight in
a cool place. Mix the filling again, seal the jar and leave to stand for 2-3
Put the flour and sugar in the bowl of a food processor and pulse for a few
seconds. Add the butter cubes and pulse until the mixture resembles breadcrumbs.
3. Add the egg and pulse until the mixture
becomes sticky. Remove the dough, roll into a ball and cover in clingfilm.
Chill for at least 30 minutes.
4. Lightly sprinkle flour on a work surface and
roll out the dough to 2mm thick. Line the muffin tin hollows with the dough,
setting enough aside for the pie lids. Prick the bottom of each pastry case
with a fork and chill for another 30 minutes.
5. Heat the oven to 180°C. Roll out the rest of
the dough and cut out pie lids using a cookie cutter in a star shape or any
other shape you prefer. Make sure the
shape you choose will cover the top of the pies
6. To finish Fill the pie casings with
filling and top each with a pastry lid. Brush the egg mixture over and add a
sprinkling of castor sugar.
7. Bake for 15-20 minutes until the pastry is
golden brown and done. Leave to cool completely, then store in an airtight container.