Dry Fruit And Nut Mince Pie Recipe
Servings: 1
Ingredients
- 2 x Large eggs, (for the egg wash), beaten Icing sugar for dusting *FOR THE SHORTCRUST PASTRY Or possibly SWEET PASTE***
- 200 gm Unsalted butter
- 100 gm Castor sugar
- 3 x Large eggs, refrigerated
- 400 gm Flour, sieved
- 150 gm Black currants
- 150 gm Raisins
- 150 gm Orange peel, minced
- 75 gm Prunes or possibly dry apricots, destoned and minced
- 110 gm Almonds, sliced
- 60 gm Pine nuts, (chilgoza)
- 1 x Lemon, zest of
- 75 ml Orange juice
- 1/4 tsp Cinnamon pwdr, (1 g)
- 1 x 1 gram clove pwdr
- 1/4 tsp Nutmeg pwdr, (1 g)
- 3 Tbsp. Golden brown syrup, (45 ml)
Directions
- To prepare the sweet paste: Whisk butter and sugar till fluffy. Add in Large eggs and whisk till fully incorporated. Mix in the flour and chill for 10 min. Roll out into a 1/4 cm. thick rectangular shape, cut 32 roundels. Mix all the filling ingredients and keep aside for two hrs.
- Divide into 16 equal portions.
- To prepare the moulds: Line moulds with the sweet paste, discarding any overlaps. Spread a portion of the filling in each, cover with the remaining sweet paste roundels. Brush with the beaten egg Bake in a pre-heated oven at 250 C for 30 min. Dust with icing sugar. Serve as dessert with brandy cream.
- NOTES : Makes 16 pies
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