Christmas would be incomplete without the perfect mince pie and this recipe doesn’t disappoint! When served warm fresh from the oven, accompanied with a dusting of icing sugar or sweet brandy cream, you know the festive season has officially arrived.
INGREDIENTS
- 360g (2 cups) dried mixed fruit
- 200g (1 cup, firmly packed) brown sugar
- 50g (1/3 cup) slivered almonds, finely chopped
- 1 small apple, peeled, cored, coarsely grated
- 40g butter, melted
- 2 tablespoons brandy
- 3 teaspoons finely grated lemon rind
- 1 tablespoon fresh lemon juice
- 1 teaspoon Ground Cinnamon
- 1 teaspoon mixed spice
- Pinch of ground nutmeg
- 1 Egg, beaten
- Icing sugar to dust
- 2 Sheets shortcrust pastry, thawed
METHOD
- Finely chop 1 cup of the mixed fruit and 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.
- The next day, transfer the fruit mixture to a fine sieve over a bowl to remove excess liquid.
- Preheat the oven to 200C and lightly grease a 12 cup muffin/patty pan tray.
- Place shortcrust pastry sheets on a lightly floured surface and cut 12 circles using a 9 cm pastry cutter.
- Shape the pastry circles into the muffin cups and add 1 tablespoons of the mincemeat mixture to each cup. Brush the edge of the case with the egg
- Re-roll the excess dough and cut 12 circles using a 6 cm pastry cutter. Use these to cover the mince pies; press the edges to close the pies and brush the top with the egg.
- Bake for 20 minutes.
- Remove from the oven and place on a wire rack to cool.
- Dust with some icing sugar before serving.
RACO PRODUCTS WE USED