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.
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