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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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For years it was a family competition of sorts to see who would be the first to bring home Christmas mince pies to share. When my mom started making these, the store-bought ones suddenly became so mediocre that our annual bit of fun fell away because no-one would eat them anymore! Ingredients:
1/4 cup melted butter |
1/3 cup brown sugar |
100 g raisins |
50 g sultanas |
50 g black currants |
50 g candied peel |
1 granny smith apple, peeled, cored and grated |
1/3 cup chopped glace cherries |
1/2 teaspoon cinnamon |
1/2 teaspoon mixed spice |
1/2 teaspoon nutmeg |
25 -50 ml brandy |
500 ml cake flour, loosely measured |
50 ml cornflour |
50 ml icing sugar |
175 g butter |
1 egg |
2 ml vanilla extract |
Directions:
1. QUICK FRUIT MINCEMEAT:.
2. Combine all ingredients and set aside for flavours to infuse.
3. PASTRY:.
4. Sift flour, cornflour, and icing sugar.
5. Rub in the butter.
6. Beat egg and vanilla together then add, mixing well.
7. Knead into a ball without overhandling the pastry.
8. Roll out thinly on a floured board and cut into 3 rounds.
9. Reroll offcuts until all the pastry is used.
10. Place rounds in a patty pan, place a heaped teaspoon of filling in the middle of each pastry round and cover with second pastry round.
11. Press edges together with the prongs of a fork and prick each top twice.
12. Bake at 350F for 18-20 minutes or until pale gold.
13. Leave to cool slightly before removing to cooking rack.
14. Dust lightly with icing sugar.
15. COOKS NOTE - If you don't have a patty pan, place the pies on a cookie sheet rather than in a muffin tray, which is too deep.
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