adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mixed minced pies
0 Likes
Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Embrace the holiday season with adorable fruit mince tarts.
Ingredients:
  • 1 sheet (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed
  • Demerara sugar, to sprinkle
  • 2 sheets filo pastry
  • 20g butter, melted
  • Icing sugar, to dust
  • 300g (2 cups) plain flour
  • 250g chilled butter, chopped
  • 100g (1 cup) almond meal
  • 120g (2/3 cup) icing sugar mixture
  • 2 egg yolks
  • 90g (1/2 cup) sultanas
  • 95g (1/2 cup) flame raisins
  • 80g (1/2 cup) currants
  • 85g (1/2 cup) finely chopped pitted dates
  • 50g (1/3 cup) Ocean Spray craisins
  • 65g (1/3 cup) mixed peel
  • 70g (1/3 cup) finely chopped red glace cherries
  • 55g (1/4 cup) finely chopped pitted prunes
  • 1 small (about 100g) granny smith apple, peeled, cored, coarsely grated
  • 55g (1/4 cup, firmly packed) brown sugar
  • 90g (1/4 cup) orange marmalade
  • 60ml (1/4 cup) sweet sherry or brandy
  • 5.00 gm mixed spice
Instructions:
  • Prepare the fruit mince by mixing sultanas, raisins, currants, dates, craisins, mixed peel, cherries, prunes, apple, sugar, marmalade, sherry or brandy, and mixed spice in a large glass or ceramic bowl. Cover with plastic wrap and let it rest in a cool, dark place for 1 week, remembering to stir occasionally.
  • For the shortcrust pastry, combine flour, butter, almond meal, and icing sugar in a food processor until it resembles fine breadcrumbs. Add egg yolks and pulse until dough starts to come together. Transfer to a floured surface, knead lightly until smooth. Shape into a disc, wrap in plastic, and chill in the fridge for 30 minutes.
  • Preheat your oven to 200°C. Roll out most of the pastry on a lightly floured surface to form a 3mm-thick circle. Cut out 24 discs using a 9cm-diameter round pastry cutter. Line the bases and sides of twenty-four 80ml (1/3-cup) capacity muffin pans with the pastry discs. Lightly prick the bases with a fork, cover loosely with plastic wrap, and refrigerate for 30 minutes to rest.
  • Divide the fruit mince mixture equally among the pastry cases. Chill until needed. Roll out the rest of the shortcrust pastry into a 3mm-thick circle. Cut out 8 rounds using a 6cm-diameter pastry cutter from both shortcrust and puff pastry. Coat the edge of each round with some beaten egg. Place them on top of the 16 pies, gently sealing the edges. Brush the tops with the leftover egg and sprinkle sugar on top. Cut the filo sheet into 8 squares, brush with melted butter, and scrunch gently. Top the remaining pies with the filo squares.
  • Bake in the oven until golden brown and crisp, then allow to cool for 15 minutes. Dust the filo-topped pies with icing sugar before serving.

Similar Recipes