Fruit Mince Pies

Fruit Mince Overnight Prep

1. In a medium size bowl place...

• Roughly chopped dried mixed fruit, cranberries and glacé cherries

• Brown sugar

• Slivered almonds

• Lemon and orange rind

• Ground spices – cinnamon, nutmeg, ginger & mixed spice

2. Pour in the lemon and orange juice along with the brandy and whiskey and stir to ensure all the ingredients are coated with the liquid.

3. Cover the bowl with cling film and leave out at room temperature for 24 to 48 hours stirring every so often.

Finishing Fruit Mince Filling

4. Transfer the fruit mince to a pot and on a low heat begin to simmer. Depending on how much liquid is remaining you may need to add some orange juice.

TIP: As a personal preference you may like to add some butter, and for a slightly sticker / tacky filling add some sugar to the mixture and simmer.

NOTE: Ensure you are siring consistently to avoid burning the mixture.

Create the Sweet Shortcut Pastry

1. Add cold butter, flour, sugar and cinnamon to a food processor and pulse to break up the butter into small crumbs.

NOTE: check to ensure there are no larger chunks

2. On low speed add ice cold water and egg yolk.

NOTE: The mixture will not fulling incorporate, you will be able to knead in the next step.

3. Dump the contents of the processor onto the bench to lightly knead the dough to ensure all ingredients are incorporated.

NOTE: handle the dough as little as you can to avoid it becoming tacky.

4. Place the dough into cling film and squash to increase the surface area to cool quicker and place in the fridge ready to roll.

5. Remove the fruit mince from the saucepan to a heatproof bowl and allow to cool for 30 minutes. This will also allow the mixture to become a sticky.

6. While the fruit mince is cooling retrieve the dough from the fridge and cut of a small portion and place between two pieces of parchment paper.

7. Using a rolling pin (preferably with thickness guides for consistency) flatten to a maximum of 4mm as you want a balance ratio of pastry to fruit mince.

8. With a cookie cutter cut circles that will fit your pie tray, I have opted for shallow 2 bite divits. I have also blind baked my pastry cases which you are not required to.

NOTE: Cut out the stars or your lids for the pies and place in the fridge ready to top.

Blind Bake

1. Place some scrunched up parchment paper into the pastry cups with care and fill with baking beads.

2. Bake at 200c for 3 minutes then remove the beads and parchment paper and bake for a further 3 minutes.

Assembly

1. Scoop the fruit mince into the pastry cups, do not overfill the cups and avoid putting too much of the liquid.

2. Cover the pies with your chosen lid ensuring to egg wash to stick the tops to the cups.

3. Egg wash the tops of the pies and sprinkle a little sugar to caramelise.

4. Place in the oven at 200c for 5 minutes or until the lid is golden brown.

5. Once the pies have cooled sprinkle some powdered sugar through a fine mesh sieve.

Your festive fruit mince pies are ready to eat now or placed in a airtight container for up to 4 days at room temperature.