posted by Angel 11-19-98 5:37 AM
Fruit-Mince Pies
Pastry:
2 cups plain flour (All-purpose)
2/3 cup icing sugar (Powdered sugar)
150g (5 ozs) butter
2 to 3 tablespoons iced water
Icing sugar for dusting.
Fruitmince:
1/3 cup raisins, chopped
1/3 cup brown sugar
1/4 cup sultanas
1/4 cup mixed peal
1 tablespoon currants
1 tablespoon chopped almonds
1 small apple, peeled and grated
1 teaspoon lemon juice
1/2 teaspoon finely grated orange rind
1/2 teaspoon finely grated lemon rind
1/2 teaspoon mixed spice
pinch of nutmeg
25g (3/4 oz)(5 teaspoons) melted butter
1 tablespoon brandy.
Preheat oven to 180*C (350*F) and brush 2, 12-cup shallow patty pan tine lightly with melted butter.
Place flour, sugar and butter in a food processor.
Process until mixture is fine and crumbly.
Add almost all of the water and process until the mixture comes together.
Turn onto a lightly floured work surface, press together until smooth. Roll out 2/3 of pastry and use a cookie
cutter to cut out 24 circles.
Fit circles into prepared tins. Divide fruitmince between pastry cased.
Roll out remaining pastry, cut out 12 circles with the same cookie cutter. Using a smaller, fluted cutter, cut circles
from the centre of each.
Put large circles on tops of pies, press edges together to seal. Place smaller circles on remainder of the pies.
Bake for 25 minutes or until golden.
Lift carefully out with a knife and allow to cool onwire racks. Dust tops lightly with the extra icing sugar.
To make fruitmince:
Combine all the ingredients in a bowl. Spoon into sterilized jars. You can use the fruit mince straight away but the flavours develop if kept for a while. You can keep it, in a cool dark place, for up to 3 months. This recipe makes about 1 1/4 cups.