Fruit Mince Pies
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
23 mins
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Total Time
53 mins
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Servings
18 mini pies
-
Calories
12 kcal
-
Course
Dessert
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Cuisine
Australian, British, New Zealand
Fruit Mince Pies
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A traditional festive treat, with a sweet and spicy fruit "mincemeat" filling in a crispy, golden pastry case.
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Ingredients
Fruit Mince
- ½ cup raisins 70 grams, chopped
- ½ cup sultanas 80 grams, chopped
- ½ cup currants (70 grams)
- ¼ cup mixed peel (40 grams)
- ½ apple peeled, cored and diced into small cubes
- ½ lemon juice and rind
- ½ orange juice and rind
- 50 grams butter
- ¼ cup brown sugar
- ¼ cup brandy
- ½ teaspoon mixed spice
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- ¼ teaspoon cloves ground
Fruit Mince Pie Pastry
- 2 cups all-purpose flour 300 grams, sifted
- 2 tablespoons icing sugar 20 grams, aka powdered sugar or confectioners sugar
- 180 grams butter chilled and chopped
- 2 tablespoons lemon juice
- 1 egg
- 1 tablespoon water cold
- 1 tablespoon caster sugar aka superfine sugar
Instructions
Fruit Mince
- Place all ingredients except the brandy into a saucepan. Heat gently, stirring, to allow butter to melt and sugar to dissolve. Bring to a simmer and continue to simmer for 3 minutes.
- Remove mixture from heat, and stir brandy through the mixture.
- Place into a sterilised jar and seal. Allow to cool to room temperature and then store in fridge (ideally for 2 weeks) until you are ready to make the pies.
Pastry
- Process flour, icing sugar and butter in a food processor or chopper until the mixture resembles very fine breadcrumbs.
- Add egg yolk and lemon juice and process until mixture holds together.
- Wrap pastry mixture in food wrap and place in fridge for half an hour.
Fruit Mince Pies
- Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
- Grease 18 holes of patty/muffin pans.
- Roll pastry between sheets of baking paper until about 3-4mm thick. Cut out 18 x 9cm circles and gently press into holes.
- Stir fruit mince mixture and spoon it into the cases (about ⅔ full).
- Roll out pastry again and cut out 9 x 6cm circles. Cut out small shape from inside each of the circles. Place the circles on half of the pies and cutouts on the other half.
- Whisk egg white and water together and brush over tops of pies.
- Sprinkle caster sugar over tops of pies.
- Bake pies for 20 minutes.
- Enjoy warm or cool. Dust with icing sugar if desired.
Notes
- Your fruit mince pies should keep for up to a week in the fridge, though are best served fresh.
- You can also wrap well and store in an airtight container in the freezer for up to a few months.
- TIP: Make your fruit mince at least 2 weeks before you make your pies, if possible. The fruit mince will last up to 4 months in the fridge, so you can even get it ready as early as September!
Nutrition Information
Show Details
Calories
12kcal
(1%)
Carbohydrates
3g
(1%)
Protein
0.1g
(0%)
Fat
0.02g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.01g
(0%)
Monounsaturated Fat
0.001g
(0%)
Sodium
1mg
(0%)
Potassium
33mg
(1%)
Fiber
0.3g
(1%)
Vitamin C
0.2mg
(0%)
Calcium
1mg
(0%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 18mini pies
Amount Per Serving
Calories 12 kcal
% Daily Value*
| Calories | 12kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 0.1g | 0% |
| Fat | 0.02g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.001g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 33mg | 1% |
| Fiber | 0.3g | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 1mg | 0% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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