Fruit Mince Pies
- 250g raisins
- 250g sultanas
- 250g currants
- 65g mixed peel
- 125g butter, softened
- 250g peeled and finely chopped granny smith apples
- 250g brown sugar
- grated rind of 1/2 lemon
- grated rind of 1/2 orange
- 1/2 teaspoon cinnamon
- pinch each of nutmeg and allspice
- 1 cup (250ml) brandy
- For the Pastry
- 125g self raising flour
- 125g plain flour
- 125g butter
- 2 tablespoons icing sugar
- 1 egg yolk
- 3 tablespoons cold water
Preparation:2hours › Cook:15min › Extra time:8hours soaking › Ready in:10hours15min
- Make sure all ingredients are finely chopped to around the same sized pieces. In a large bowl, mix all the fruit, chopped apples, butter, rind and spices together till well combined. Dissolve the sugar in the brandy and pour it over the mixture.
- Cover and let stand overnight.
- The next day stir the mixture again then place in clean dry jars for at least a month before using.
- To make the pastry: sift the flours and then either rub in the butter or combine in a food processor. Add the sifted icing sugar and then stir in the egg yolk and water and mix it all to a dough. Work into a ball, wrap in plastic wrap, then put in the fridge for an hour.
- Preheat oven to 180 degrees C and grease a 12 hole muffin tin.
- To assemble: roll out the dough on a floured surface till about 2mm thick. Cut out shapes to fit the muffin holes, fill each tart with a generous teaspoon of mince (but don't overfill) and cover the top of each tart with another circle of pastry, or use biscuit cutters to add different shapes to the top.
- Bake for 15 minutes. Let cool for a few minutes then remove to a rack to cool off.
Best fruit mince pies I have ever tasted Definitely now a family favourite - 23 Dec 2009
Made another excellent batch on the weekend with last year's fruit mince:-) - 08 Dec 2009