Wednesday, 19 December 2007

Christmas Fruitmince Pies

This recipe makes tons, so you may wish to halve it.

Christmas Fruitmince Pies


Pastry:
500gms flour (about 4 cups)
220gm icing sugar
220gm Olivani dairy free margarine
about 4 Tbsp water

Sift flour and icing sugar.
Rub margarine through the flour mix until it resembles breadcrumbs, if the mix becomes too greasy to work with pop it in the fridge for a few minutes.
Add the water 1 Tbsp at a time until the dough sticks together and isn't crumbling, be careful not to over water as it will quickly become sticky, it should be soft and pliable.
Wrap in gladwrap and place in the fridge for at least 10 minutes.

Fruitmince:

4 apples
2 cups mixed fruit
1/2 cup brown sugar
1 Tbsp lemon juice
1 tsp mixed spice
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 tsp brandy essence (or 1 Tbsp brandy)

Remove stalks and core from apples and chop with skin on into raisin sized bits, mix the other ingredients in with the apple.

To put together, cut a small portion from the pastry to work with at a time and return the rest to the fridge. This pastry is best rolled and cut on a board that can be popped back into the fridge if it becomes difficult to work with due to warming up too much.
Roll the pastry using short strokes and cut to fit into patty tins, fill each pie with a tsp or two of fruitmince and cover with a pastry lid. Brush the tops of the pies with soy milk and bake 180C for 15-20 mins until starting to go golden.

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