Christmas Mince Pies

Ingredients

For The Fruit Filling (best made 2 weeks before)

40g currants
40g raisins chopped
50g toasted slivered almonds
40g prunes chopped
40g dates chopped
40g sultanas chopped
40g dried apricots diced
50g brown sugar
1 green apple grated
Splash or rum, brandy or port
Zest of 1 lemon
1 tsp ground cinnamon
1 orange zest & juice ½ orange strained

For The Pastry

1 egg
50g Cornflour
140g plain flour
Caster sugar
120g unsalted Butter
Drop vanilla essence
Pinch of salt

Method

For the Fruit Filling

Combine all ingredients together in a bowl and mix well. Transfer to a container and store in the fridge until ready to use, turning each day.
For the Pastry

Cream the butter and the sugar until light and creamy. Add the egg and vanilla. Fold in the sifted flours gently until it forms a ball. Wrap in plastic wrap and chill until firm. Heat oven to 160°C, or pre heat your pie maker. Lightly dust your work surface with flour and roll the pastry out to about 2mm thick. Cut into rounds to fit the pie maker/baking tin and then fill the centre with fruit mince. Top with a pastry star and bake in the oven until lightly golden, or in the pie maker until golden. Remove and while hot, brush with eggwhite or milk and sprinkle with a little extra caster sugar.

Filed in: Christmas & Festive, Desserts

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Christmas Mince Pies

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