Festive Friday – Fruit Mince Pies

One of the things I really enjoy at this time of year is a good old fashioned Fruit Mince Pie, my Nan used to make the best ones and often made an extra batch just for me. I do miss Nan’s Pies, maybe it was the added love that made them special? However, they are not that hard to make.

INGREDIENTS

Filling:

  • 375 g dried mixed fruit (some forest berries added in are great too -Blueberries, blackberries etc)
  • Optional – 60ml Liqueur (Cointreau, Brandy, Rum) to fruit mixture to add extra depth of flavour to your fruit mince.
  • 1 green apple, peeled and grated
  • 1 cup brown sugar
  • 50 g butter, melted
  • Grated rind and juice of 1 orange
  • 2 tsp Mixed Spice
  • 2 tsp Cinnamon Ground
  • 2 tsp Nutmeg Ground
  • 2 cups self raising flour, plus extra for kneading (we use Gluten Free Flour)
  • 2 tbsp lemon juice or iced water
  • Icing sugar, to dust

Pastry:

  • 2 cups self raising flour, plus extra for kneading (Gluten Free)
  • 185 g butter, cubed
  • 2 egg yolks (we use Egg Replacement Powder)
  • 2 tbsp lemon juice or iced water
  • Icing sugar, to dust

Directions

  1. Place dried fruit, apple, sugar, butter, orange rind and juice and Spices into a bowl and mix well. Cover and refrigerate overnight.
  2. Next day, preheat oven to 200°C (fan forced).
  3. In a large food processor add flour and butter, mixing until mixture resembles breadcrumbs. With motor running add egg yolks and lemon juice until dough starts to form a ball.
  4. Remove dough and place on a sheet of greaseproof paper. Lightly knead until dough comes together and is smooth. Add 1-2 tablespoons of flour to dough if wet. Dough should be soft and damp but not sticky.
  5. Place another sheet of greaseproof paper over dough and roll between the two sheets of greaseproof paper to about 3mm thick. Cut 12 rounds to fit into a patty pan and cut 12 star or lattice shapes for pie tops.
  6. Place pastry rounds into a greased 12-hole small patty pan and spoon 2-3 tsps of prepared fruit mince into each. Top each with a star or lattice shaped pastry.
  7. Bake for 20 minutes until golden. Leave to cool completely in pan.
  8. Serve warm or at room temperature, dusted with icing sugar.

Enjoy!

~ Julz, xo

P.S. This recipe is a repeat from a few years ago, but the images are all brand new!

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