Mince Pie Recipe
Natasha
These easy mince pies are great for those of us who don't like meat pies because of the big pieces of meat. They are also more affordable and require far less effort.
Prep Time 20 minutes mins
Cook Time 20 minutes mins
1 hour hr
Total Time 1 hour hr 40 minutes mins
Course Breakfast, Snack
Cuisine American, French, Indian, Italian, Mexican
Servings 16 people
Calories 551 kcal
Stove
Pan
Rolling Pin
Plate
Jar
- 500 ml fruitcake mix
- 30 ml citrus peel
- 5 gram grated zest of orange
- 50 gram juice and grated zest of lemon
- 1 red apple cored, peeled and grated
- 2,5 ground cinnamon ,nutmeg and mixed spices
- 125 ml brandy
PASTRY
- 3 cups cake flour
- 1/2 cup sugar
- 250 gram cold butter cubed
- 1 egg
- 5 tbsp Extra flour for sprinkling
TO FINISH
- 2 egg yolks whisked with 30 ml water
16 hollows of a muffin baking tin with nonstick spray
all the ingredients in a jar. Seal it well and leave overnight in a cool place.
mix the filling again, seal the jar and leave to stand for 2-3 days (optional)
Pastry
the flour and sugar in the bowl of a food processor and pulse a few seconds
the butter cubes and pulse until the mixture resembles breadcrumbs
the egg and pulse until the mixture becomes sticky
the dough, roll into a ball and cover in cling wrap and chill for 30 minutes
lightly sprinkle flour on a working surface and roll out the dough to 2 mm thick.
the muffin tin hollows with the dough,setting enough aside for the pie lids
the bottom of each pastry case with a folk and chill for another 30 minutes
Heat the oven to 180°C. Roll out the rest of the dough and cut out pie lids using a star cookie cutter or other shapes
sure the shape you choose will cover the top of the pies adequately
To Finish
the pie casings with filling and top each with a pastry lid
the egg mixture over and add a sprinkling of castor sugar
for 15-20 minutes or until the pastry is golden and done
to cool completely, then store in an airtight container