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Christmas Mince Pies


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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.