Mince Pies
Serves
24
Total Time
105 MINS
Calories
473
Crumbly, brandied fruit pies are a Christmas favorite in Ireland and the UK. Make the filling 24 hours or more in advance to allow the flavors to infuse. Leftover filling will keep for several months.
- Dried apricots
250 g (about 15 ⅔)chopped
- Raisins
250 g (about 1 ½ cups)
- Dried figs
250 g (about 8 ⅓)chopped
- Apple
250 g (about 1 ⅔)chopped
- Suet
250 g (about 1 cups)shredded
- Blanched almonds
50 g (about ¼ cup)
- Demerara sugar
175 g (about 1 cup)
- Dark brown sugar
50 g (about ¼ cup)
- Ground cinnamon
1 teaspoon (about 2.65 g)
- Mixed spice
1 teaspoon (about 2.65 g)
- Lemon
1 (about 58 g)zest of
- Candied citrus peel
125 g (about 41 ⅔)chopped
- Dark rum
60 g (about ¼ cup)
- Amaretto
60 g (about ¼ cup)
- Brandy
80 g (about ¼ cup)
- All purpose flour
500 g (about 3 ¾ cups)
- Powdered sugar
175 g (about 1 ½ cups)
- Unsalted butter
375 g (about 1 ¾ cups)cold
- Orange
1 (about 200 g)juice of, zest of
- Egg
1 (about 50 g)
INGREDIENTS
- 1. Add dried apricots, raisins, dried figs, apple, suet, blanched almonds, demerara sugar, dark brown sugar, ground cinnamon, mixed spice, lemon, candied citrus peel, dark rum, amaretto and brandy to a clean large mixing bowl
- 2. Mix thoroughly
- 3. Cover with plastic wrap
- 4. Add all purpose flour, powdered sugar and unsalted butter to a clean medium bowl
- 5. Blitz until coarse crumbs form
- 6. Add orange to the pastry
- 7. Blitz until mixture comes together
- 8. Knead briefly until smooth and cover
- 9. Chill in fridge - 30 min
- 10. Pre-heat oven - 191°C
- 11. Roll out until 1/8" (5mm) thick
- 12. Cut out
- 13. Press pastry into 2 muffin pans
- 14. Transfer meat to 2 pie
- 15. Place content of medium bowl on 2 pie
- 16. Add egg to a clean small bowl
- 17. Beat
- 18. Brush eggs with 2 pie
- 19. Bake until golden brown - 15 min, 191°C
- 20. Let cool - 5 min
- 21. Serve
METHOD
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