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Traditional fruit mince pies
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Preparation time: 40 minutes + 30 minutes chilling + 3 weeks bottling
Total cooking time: 15 minutes
Makes 48 pies
Ingredients fruit mince
350g chopped Raisins
250g sultanas
225g chopped Currents
340g Brown Sugar
2 finely chopped peeled apples
250g packet suet mix
1 Lemon (juice and grated rind only)
250ml orange juice
2 teaspoons grated orange rind
150ml Brandy
100g blanched and chopped Almonds
1/2 teaspoon Grated Nutmeg
1/2 teaspoon Ground Cinnamon
1 tablespoon mixed spices
Ingredients Pastry
800g plain flour
2 tablespoons caster sugar
1 pinch Salt
400g Butter
4 eggs yolks
1 egg white
Procedure mince
Place dried fruit, sugar in a bowl. Cover and leave overnight.
Add and mix thorougly all the fruit mince ingredients with 125ml Brandy and store for at least 3 weeks (up to 6 months) in a sterile airtight container to mature flavours.
Use a skewer to remove air bubbles and took pack the mixture firmly.
Procedure pie
Sift flour and salt into a mixing bowl
Cut butter into small chunks and add to flour
Rub the mixture with fingers until it has the texture of bread crumbs
Add sugar
Make a well in the centre of the mixture
Mix eggs to 3 teaspoons of water and combine quickly with a knife
Use the knofe to form a rough ball. if it's slightly sticky, add a little more flour.
Place on a floured surface and roll into 2 balls.
Wrap each in cling wrap and chill for 30 minutes
Roll the pastry out thinly to 3mm
Cut 48 rounds to fit 7cm diameter shallow tart tins ()
Lay down pie bases in the tins
Cut rounds of pastry for the lids
cut out a small shape out of the center of some of the tops if you wish.
Fill pies with 1 level tablespoon fruit mince and put lids on pressing down around the edges
Glaze with beaten egg white, dust with sugar if you wish.
Cook in a moderatly hot oven, 200°C, for about 12-15 minutes until a pale golden colour
Can be served warm or at room temperature
Fruit - frozen and deep-frozen
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