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Christmas fruit mince pies
Makes 20 Cakes, Bread and Pastries
Ingredients
- 75g currants
- 75g raisins
- 30g mixed peel
- 2tbsp brandy
- 80ml cider
- 60g unsalted butter
- 75g light brown soft sugar
- 1⁄4tsp mixed spice
- 1⁄4tsp ground cinnamon
- 300g apples, finely diced
- 25g almonds, chopped
- grated zest and juice 1⁄2 lemon
- 1 egg, beaten
- caster sugar, for sprinkling
For the pâte sablée (sweet pastry)
- 500g unsalted butter, chilled, cut into 1.5cm cubes
- 260g icing sugar, sifted and chilled
- 2tsp salt
- 5 egg yolks, chilled
- 665g plain flour, chilled
Method
Put the fruit and peel in a bowl and pour the brandy and cider over. Mix well. Cover with cling film and set aside for at least 1 week.
Make the pastry. Put the butter, sugar and salt in a bowl and mix well. Beat in the yolks. Fold through the flour until combined.
Turn the dough out, divide into thirds and shape into 2cm-thick discs. Wrap in cling film and refrigerate for at least 2 hours.
Melt 50g butter over a medium heat. Add the sugar and spices. Add the apple and cook for 2-3 minutes. Fold the mixture into the fruit. Add almonds, zest and juice.
Brush tins with the remaining melted butter. Roll the pastry out and cut out 20 bases and lids. Rest in the fridge for 20 minutes.
Preheat the oven to 170C/ 325F/Gas 3. Line the tins with the bases and place 21⁄2 teaspoons fruit mixture into each. Mix the egg with a little water and brush egg wash on to the pastry. Place lids onto bases and press edges together to seal. Make a hole for steam to escape. Brush the tops with egg wash. Sprinkle with sugar. Bake for 20 minutes.
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