Home made mince pies with pear fruit mince

Name: Home made mince pies with pear fruit mince
Yield: 1 serving
Ingredients: 1.7 kg pears; 500 gm mixed fruit; 2 tsp cinnamon; 1/2 tsp ground ginger; 1 tsp ground nutmeg; 2 tsp ground allspice; 2 tsp cloves; 3 1/4 cups sugar; 1/2 cup vinegar; 125 gm castor sugar; 125 gsm butter; 1/2 tsp salt; 2 large eggs plus 1 egg yolk; zest half an orange; 350 gms plain flour

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Home made mince pies with pear fruit mince

Quade Mayo

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Mince pies made with home made pear fruit mince.

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Ingredients

Pear fruit mince:

1.7 kg pears about 7 large, cored and chopped into small pieces
500 gm mixed fruit see above
2 tsp cinnamon
1/2 tsp ground ginger
1 tsp ground nutmeg
2 tsp ground allspice
2 tsp cloves
3 1/4 cups sugar
1/2 cup vinegar

Mince pies

125 gm castor sugar
125 gsm butter cold
1/2 tsp salt
2 large eggs plus 1 egg yolk
zest half an orange
350 gms plain flour extra for dusting

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Instructions

To make the pear fruit mince:

Combine all the ingredients in a large saucepan and bring the mixture to a boil. Stir to dissolve the sugar. Reduce heat and simmer for 30 minutes until thickened.
PREPARE your stockpot by filling it with water and bringing it to a boil. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
When the pear fruit mince is ready, ladle it into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply the band until the fit is fingertip tight.
PROCESS jars in boiling water (stockpot) for 15 minutes, adjusting for altitude (the water should cover the lids in the stockpot by about 2 cm). Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.

To make the mince pies

In a food processor mix the butter, salt, sugar, and zest until combined. Add the flour and the eggs and briefly blitz until you have an even crumb. Tip the loose mixture onto a surface and knead for a minimal amount of time until it comes together as a firm dough. Cut in half and wrap in cling.
Chill for a min of an hour. Roll the pastry out on a floured surface, cut out rounds with a cookie cutter, and line greased pastry cases or pans with non-stick cooking spray.
Preheat the oven to 180 C / 350 F.
Roll out the pastry to around 4mm thick and cut rounds to fit your pan with a cookie cutter. Spray your mince pie pan with non-stick cooking spray and place a round of pastry in each.
Fill the pastry cases with a small dollop of pear fruit mince. Top with a cutout piece of pastry (I like to cut out star or bell shapes for this). Loosely cover and bake for 20 minutes until turning brown.
The Ball Preserving Starter Kit, the Blue Book Guide to Preserving, and the jars make wonderful gifts for Christmas. Especially if you fill it with something delicious you have made at home.

Notes

Make the fruit mince in advance and store it in the fridge for up to a month. If you want to store it for longer, I would suggest following the canning/[reserving method outlined in the recipe.