Fruit Mince Pies

Name: Fruit Mince Pies
Ingredients: 2 cups golden raisins or raisins; 1 cup firmly packed brown sugar; 1 None apple, peeled, cored and grated; 1/2 cup currants; 1/2 cup dried cranberries; 1/4 cup slivered almonds; 2 tbsp chopped glace cherries; 2 tbsp brandy; 1 tbsp mixed citrus peel; 1 tsp mixed spice, such as pumpkin pie spice; None None FOR THE PASTRY; 2 cups flour; 2 tbsp sugar, plus additional, for sprinkling; 8 tbsp (1 stick) unsalted butter, chopped; 1 None egg yolk; 1 tbsp lemon juice; None None Milk, for brushing

17 ingredients

7 steps

Ingredients

2 cups golden raisins or raisins
1 cup firmly packed brown sugar
1 None apple, peeled, cored and grated
1/2 cup currants
1/2 cup dried cranberries
1/4 cup slivered almonds
2 tbsp chopped glace cherries
2 tbsp brandy
1 tbsp mixed citrus peel
1 tsp mixed spice, such as pumpkin pie spice
None None FOR THE PASTRY
2 cups flour
2 tbsp sugar, plus additional, for sprinkling
8 tbsp (1 stick) unsalted butter, chopped
1 None egg yolk
1 tbsp lemon juice
None None Milk, for brushing

Directions

1

For the fruit mince, combine all ingredients in a large bowl. Spoon into screw top jars. Store in a cool, dry place, turning occasionally, for 5 days.
2

Lightly grease 2 shallow 12-cup muffin pans.
3

For the pastry, sift flour into a large bowl. Stir in sugar. Rub in butter, until mixture resembles breadcrumbs.
4

Add 1/4 cup water, egg yolk and lemon juice. Mix to a pliable dough - mixture will cling together when it is pressed together lightly. Knead gently on a lightly floured surface. Wrap dough in plastic wrap and refrigerate for 30 mins to rest.
5

Preheat the oven to 350°F. Roll out 2/3 of the pastry between 2 sheets of parchment paper to 1/4-inch thickness. Cut into rounds using a 2 3/4-inch cutter. Press into prepared pans.
6

Spoon 2 tsp of prepared fruit mince into each muffin cup. Roll out remaining pastry. Cut out rounds with 2-inch cutter. Cut out small holes from some of these rounds. (If desired, cut out a few small festive shapes.) Place rounds on top of pies, pressing edges together to seal. Brush with milk and sprinkle with sugar. (Place festive shapes on top of the rounds.)
7

Bake for 15-20 mins, until golden. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Store in airtight container.