Fruit Mince Pies

Our fruit mince pies were legendary at both The Gourmet Grocer and New Norcia Bakeries with the number produced each Christmas running into the thousands and production running through the night before Christmas Eve.

Mince

125g raisins

125g sultanas

125g currants

30g peel

25g slivered almonds

65g melted butter

125g granny smith apples, peeled, cored & grated

100g light brown sugar

15g honey

¼ teaspoon cinnamon

pinch each of nutmeg and allspice

rind and juice ½ lemon and ½ orange

50ml brandy

Stir sugar into brandy and juices and mix through all other ingredients.

Leave at least 24 hours and keep in a cool place for many months. We have kept ours in our cellar for a whole year.

This quantity should be enough for 3 dozen pies.

Pastry

225g plain flour, we use baker's flour which gives an even crisper texture

75g self-raising flour

pinch of salt

55g icing sugar

150g chilled butter, cubed

1 egg yolk

2½ tablespoons water

Blend flours, icing sugar and butter until mixture resembles breadcrumbs.

Add egg yolk and enough water so that the mixture comes together and shape into a disc.

Wrap in plastic wrap and refrigerate for at least 1 hour before using.

Roll out pastry to 3mm thick. Use an 80mm pastry circle to cut out the bases and a 70mm cutter for the lids and line patty tins with pastry and cut tops. It is worth taking a bit of extra time in lining the tins to ensure there are no air pockets and the pastry is firmly in contact with the tin or foil so that the pies brown evenly.

Fill each patty tin with approximately 20g (roughly one tablespoon) of fruit mince and cover with pastry lid.

Make a hole in the centre and bake at 200C for approximately 15 to 20 minutes or until pastry is golden.

Cool in tins then remove and store in airtight containers for up to seven days.

Serve sprinkled with icing sugar.

Makes 18 tarts about 65mm in diameter and 25mm deep.