By Laura :: G-Fresh Spices
Laura’s Mince Pies
:: Ingredients ::
360g (2 cups) dried mixed fruit
200g (1 cup, firmly packed) brown sugar
50g (1/3 cup) slivered almonds, finely chopped
1 Granny Smith apple, peeled, quartered, cored, coarsely grated
40g butter, melted
2 tablespoons brandy
3 teaspoons finely grated lemon rind
1 tablespoon fresh lemon juice
1 teaspoon G-Fresh Ground Cinnamon
1 teaspoon G-Fresh Mixed Spice
Pinch of G-Fresh Ground Nutmeg
Icing-sugar, to dust
:: Pastry ::
300g (2 cups) plain flour
70g (1/3 cup) caster sugar
160g chilled butter, chopped
1 egg yolk
2 tablespoons iced water
Finely chop (or roughly blend in food processor) half the mixed fruit. Place in a large bowl. Add the brown sugar, almond, apple, butter, brandy, lemon rind, lemon juice, cinnamon, mixed spice, nutmeg and the remaining mixed fruit. Stir until well combined. Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.
2 Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.
To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just starts to come together. Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.
Preheat oven to 180C. Roll out the pastry on a lightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry.
Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs. Divide the fruit mince among the pastry cases. Bake for 20-25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely. Dust with icing sugar and serve.
Enjoy, Laura xx