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Christmas is a time for family and friends to come together and celebrate each other's company, joy and generosity.
But there is another draw card to Christmas...the food. And we don't know about you, but one of our favourite Christmas classics is the delicious fruit mince pie.
Crumbly, sweet and moorish, the mince pie is to Christmas what reindeer are to Santa's sleigh - completely necessary. So in the name of gift-giving and generosity, we wanted to share with you our most favourite Christmas fruit mince pie recipe. Present a batch for your family and friends on a beautiful stoneware kitchen tray... and make sure you leave one out for Santa!
Prep Time: 40 minutes
Cook Time:25 minutes
Serves: Makes 20 pies
2 cups of dried fruit mix
1 cup of brown sugar
1/3 cup of slivered almonds, finely chopped
1 Granny Smith apple, peeled & coarsely grated
40 grams of butter, melted
2 tbs of brandy (optional)
3 tsp of grated lemon rind
2 tsp of lemon juice
1 tsp each of cinnamon and mixed space
Pinch of nutmeg
1 egg, lightly whisked
sugar, to dust
2 cups of plain flour
1/3 cup of castor sugar
160 grams of chilled butter
1 egg yolk
2 tbs of chilled water
Finely chop half the mixed fruit and place in a large bowl. Add the brown sugar, almond, apple, butter, brandy, lemon rind, lemon juice, cinnamon, mixed spice, nutmeg and the remaining mixed fruit. Stir well until combined. Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.
Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.
To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just starts to come together. Turn onto a clean work surface and shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.
Preheat oven to 180C. Roll out the pastry on a lightly floured surface until 5mm thick. Use an 8.5cm-diameter round pastry cutter to cut 20 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter (or any other shape you like) to cut 20 stars from the remaining pastry.
Lightly spray your muffin pan. Line twenty 1/3-cup capacity muffin pans with the pastry, neatly pressing the pastry to the edge of the pan. Divide the fruit mince among the pastry cases. Top with pastry stars. Brush the stars lightly with the egg and sprinkle with white sugar. Bake for 20-25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
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