Fruit mince pies
Makes 36 serves
200g beef suet, well chilled
2 small Granny Smith apples, peeled, cored and quartered
750g mixed dried fruit
¼ cup slivered almonds
½ cup brown sugar
¼ teaspoon mixed spice
2 teaspoons grated lemon zest
¼ cup lemon juice
¼ cup brandy
1 quantity Rice Sweet Shortcrust
Pastry (see R28)
1 egg white, lightly beaten, for brushing
1 tablespoon caster sugar, extra
Assemble ikon™ Food Processor using fine shredding disc.
Remove membrane from suet. Grate suet and apple. Remove from processing bowl and set
aside.
Reassemble
ikon™ Food Processor using Quad
®
processing blade.
Place dried mixed fruit and almonds into processing bowl. Process until chopped. Add grated
apples, suet, sugar, mixed spice, lemon zest, lemon juice and brandy. Process until minced to
desired consistency.
Place minced mixture into a sterilized jar. If possible, refrigerate fruit mince for a minimum of 1
month before using to allow the flavour to mature and the mixture to become syrupy.
Roll out pastry on a lightly floured surface and cut into rounds to fit shallow patty pans and
corresponding number of pastry tops.
Place 1 tablespoon of fruit mince mixture into each of the pie bases, cover with pastry tops,
crimp the edges, brush lightly with egg white and lightly dust with caster sugar. Cut a cross in
the top of each pie top with tip of a sharp knife.
Bake in a preheated oven at 200ºC for 15-20 minutes or until cooked and golden.
Serve hot or cold.
If suet is not available substitute with chilled butter.
1.
2.
3.
4.
5.
6.
7.
8.
Sweet treats continued
