250g each currants raisin and sultanas
the whole skin of one orange finely grated
the whole skin of one lemon finely grated
2 granny smith apples peeled,cored and grated
2 cups of brown sugar
2 teaspoons mixed spice
1/2 cup brandy or rum or sherry
4 tblespoons Grand Marnier
Chop fruit up finely place in a mixing bowl and then add alll the other ingredients and mix well. Pack into a large glass jar or a number. Its a good idea to sterize the jars and lids by boiling the for 10 minutes in a large pot of water. this can then be stored in the refrigerator for 3 to 4 weeks. Best allow the mince at least a few days before using it. Just before making the pies and another apple and 30g of butter is added to every 500g of mince
250g butter
1 cup caster sugar
1 egg
1teasp vanilia
2 s cups plain flour
1 cup SR flour
Cream butter and sugar till light and fluffy
Add egg and vanilia
Fold in sifted flours to form a soft ball of dough (this is a rathermiost dough)
Rest in refrigerator fo a least 1 hour ...you can also freeze the dough if you want to make it ahead of time.
Roll pastry out on a floured greeaseproof paper (or baking paper) with a floured rolling pin.
Cut into rounds and place g rounds in the greased mince pie tray.
Fill with a heap teaspoon of fruit mince.
Cover each pie with a star or heart shape pastry cut out.
Bake in a med oven (160-180) for 15-20 minutes or until the pastry is golden.
Remove for oven leave a minute or two then place pies on a cooling rack. They need to come out of the tray or the pastry will sweat.
Cool the place in air tight container. They can also then stored in the freezer .
To serve dust with icing sugar.