FRUIT MINCE PIES Filling for approx 40 patty pan pies
150g sultanas
130g dried mixed fruit
120g currants
1 medium Granny Smith apple, peeled, cored and quartered
ZEST of ½ lemon, + approx 50ml juice (about 1 lemon)
ZEST of ½ orange
½ cup brown sugar
¼ cup brandy
1 tsp ground cinnamon
½ tsp mixed spice
½ tsp ground nutmeg
¼ tsp ground cloves
Filling:Put quartered apple into TM bowl. Grate
7 secs/speed 4. Remove to a big bowl. Add lemon juice and stir until combined.
Put all the dried fruit and zest into TM bowl. Chop for
10 secs/speed 6 or until finely chopped. Transfer to the big bowl with the apple in it.
Add sugar, brandy and spices. Stir until combined.
If not using straight away, spoon into a sterilised screw top jar and refrigerate for up to 3 months.
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Pastry for approx 18 patty pan pies, including star tops
250g plain flour
1 tblsp caster sugar
¼ tsp baking powder
180g cold unsalted butter, cubed
1/3 cup (80ml) iced water
1 tsp vanilla extract
Place flour, sugar and baking powder in TM bowl, and
TURBO twice to combine.
Add butter and process approx
5 secs/speed 5, or until just combined
With the motor running, process approx
20 secs/speed 5, gradually adding the water and vanilla through opening in lid, until the mixture comes together to form a smooth dough.
Wrap in plastic wrap and place in the fridge for 30 mins before using.
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Preheat oven 180°C.
Roll pastry and cut out circles using 7cm flute- edged round cutter. Place into patty pan tin (no need to grease tin if using non-stick pans, enough butter in pastry). Place in fridge while doing the other tin.
Remove one pan from fridge, and spoon in some of the filling. Put pan back in fridge, do other pan.
Re-roll the remaining pastry and cut out star shapes. Stars should just be touching sides of cases.
Put stars onto baking paper lined tray and put in the freezer for a few minutes where they will firm up slightly.
Remove from freezer, brush stars with lightly beaten egg white, and place on top of the filling.
Sprinkle stars only with a little caster sugar.
Place in preheated oven and cook until golden.
Allow to cool for a minute or two, then remove to a rack to cool.
Sprinkle with icing sugar once cooled.
Notes:Can be put into a big plastic container with baking paper between layers and then put into freezer.
When required, take as many as you want out and allow to thaw for a few mins (doesn’t take long), then heat gently in the oven just to crisp up the pastry. They will be good as first baked.
This was the first time I've made them after converting the recipe and I was very happy how they turned out.
The filling is enough for approx 40 patty pan sized ones but you could quite easily double the amount if you wanted more, just need to make more pastry of course. This pastry didn't 'come with' the recipe, it's a Donna Hay converted one which I find is really nice for these pies and that's why the amounts don't tally up with each other.
It's the nicest fruit mince pie I can say I have eaten.
