Fruit Mince Pies

April 2021

Fruit Mince (enough for 10 doz pies)

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 

 

Pastry  (enough for about 3 doz)

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.