This year I’m baking all kinds of fun Christmas treats that I have never baked before.
Every year my mum would buy fruit mince pies and we would devourer them all way before Christmas, eating them one buy one with a immense amount of ice cream.
This year I thought I would make some, I also thought that I would get to eat them all myself because J doesn’t like fruit mince pie’s.
Boy was I wrong.
I made the fruit mince the same day as I made the brownie and the shortbread and lucky for me it was beneficial for the fruit mince to sit and develop its flavours, my recipe said only half an hour but I have found others that have said to let the mince sit for up to a week.
So mine sat for a week, while I waited for the weather to cool down and to find a good pastry making day.
Finally the weather cooled, so I made myself some pastry.
I used an egg cutter to cut out the pastry and lay the rounds into a small rounded muffin like tin (have searched for the name for ages, if you know if please put me out of my misery!).
They were unbelievably delicious! Yes, I was surprised! And what I was even more surprised about was the fact that I only got to eat 6, out of the 12 I made, because SOMEONE decided he actually liked fruit mince pies.
Today I will be making more.
I’m also linking up today with Sweet Adventures Blog Hop, a dessert themed blog hop. If you want to know more, visit this link and don’t forget to visit some of the other amazing blogs.
The thought had never crossed my mind to make these sweet delicious morsels of pie. Have you ever baked something on a whim and it turned out amazing?
A New Challenge – Fruit Mince Pies
- Fruit Mince
- 1 1/2 cups of saltanas
- 1 cup dried apricots
- 1/2 cup dried peaches
- 1 medium apple peeled, cored and grated
- Finely grated rind of 1 orange
- 1 tbsp orange juice
- 1/2 cup sugar
- 1/4 orange liqueur (such a Cointreau or Grand Marnier)
- 1 tsp ground ciniman
- 1/2 tsp mixed spice
- 1/2 tsp nutmeg
- 1/2 tsp ground cloves
- 2 cups plain flour
- 2 tbsp icing sugar
- 125 g unsalted butter
- 1 egg yolk
- 2 tbsp chilled water
- Put sultanas, apricots, peaches, apple, rind and juice into a food processor and pulse until finely chopped.
- Transfer to large bowl, and add sugar, liqueur and all spices. Stir until well combined and cover in the fridge until you can find some time to make pastry.
- Sift flour and icing sugar into a large bowl, add butter and rub together until it resembles find bread crumbs.
- Add egg yolk, and water (add a little extra water if you need to but be careful not to add too much, as you can’t take it out again).
- Wrap in plastic wrap and put in the fridge for no more than 30 mins.
- At this point preheat oven to 180, and grease tin.
- Roll out dough between 2 sheets of baking paper until about 4mm thick, cut round with a 7cm biscuit cutter (or an egg ring).
- Line tray with dough and spoon in 1 tbsp of mince into each.
- Re-roll left over dough and cut out small star shapes to top pies.
- Bake for 15-20 mins or until light golden and pastry is cooked through. Cool on a wire rack.
- Dust with icing sugar to serve (optional)