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Friday, 6 January 2012

Fruit Mince Pies

Sooo even though Christmas is long gone, I've still been making lots of Christmasy things, like these Fruit Mince Pies. I actually made this fruit mince a while ago, around the same time I was making my Christmas Cake, because I had so much dried fruit left over. And since I'm still on holidays, and I guess you could still call it the holiday season (well in my books you can) I thought i might as well make use of the fruit mince in an appropriate way =D.

I halved the recipe I've given below, because I didn't wanna make that many (I have other plans for the rest of the fruit mince =P). I ended up with 7 pies (one with no pastry top).

Fruit Mince Pies
Adapted from Christmas By Margaret Fulton

2 cups plain flour
1/4 tsp baking powder
185g unsalted butter, cut into pieces
2 egg yolks
1-2 tbsp iced water
Squeeze lemon juice

2 cups fruit mince (recipe below)
2 apples, grated
1 egg white
Sugar, for sprinkling

1. Sift flour, salt and baking powder into a bowl. Rub butter into the flour until mixture resembles breadcrumbs.

2. Using a fork, mix the egg yolks with the iced water and lemon juice, then use a knife to stir it into the flour mixture and form a dough. Knead lightly, wrap in clingwrap and chill from about an hour.

A cool trick I saw on a another blog was to cut strips of baking paper and arrange them like so (the patty pan should be buttered just to make the pieces of paper stick), to make it easier to get the pies out of the patty pan - How neat is that?!

3. Pre-heat oven to 190C (375F). Cut away one-quarter of the dough for the lattice tops and roll out the rest to line the patty cake pan.

4. Mix together the mincemeat and grated apple and fill the pastry shells with it. Spread the fruit filling as evenly as possible. Chill. Roll out the reserved pastry and cut into 1 cm wide strips. Weave these pastry strips into a lattice on top of each pie and pinch the edged well together and trim. Chill.

5. Beat the egg-white until just foamy, brush over the top of the pastry top and sprinkle with sugar. Bake in oven at 190C (375F) for 45 minutes, until pastry is golden brown.

5. Serve warm with whipped cream or vanilla ice cream.

Fruit Mince
Adapted from Christmas by Margaret Fulton

500g raisins
500g currants
500g sultanas
120g chopped blanched almonds
2 peeled, cored and grated Granny Smith apples
330g packed brown sugar
150g melted butter
185ml brandy or rum
1 teaspoon mixed spice
Grated zest and juice of 2 oranges

1. Process the fruit and almonds together in a food processor until coarsely chopped. You may have to do this in batches, depending on the size and horse-power of your food processor, and depending on whether you make the full recipe.

2. Put the chopped fruit and nuts into a bowl, add the remaining ingredients, and stir well to combine.

3. Cover the fruit mince and chill for at least 2 days before using, stirring daily. You'll be surprised at how it sucks up all the liquid and becomes quite dense! The fruit mince will keep for several months stored in an airtight container in the refrigerator. 

 Enjoy =D xx

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