Fruit mince pies desserts recipes
Ingredients
2 tablespoons brown sugar
2 tablespoons brandy
1 small Granny Smith apple, peeled, cored, coarsely grated
85g raisins, coarsely chopped
85g currants
85g sultanas
60g glace cherries, coarsely chopped
115g (1/3 cup) breakfast marmalade
1/4 teaspoon mixed spice
600g (4 cups) plain flour
80g (1/2 cup) icing sugar mixture
300g chilled butter, chopped
2 egg yolks
4-5 tablespoons water
White sugar, to sprinkle
Icing sugar, to dust
Fruit mince pies desserts recipes
Method
Step 1
Combine the brown sugar, brandy, apple, raisins, currants, sultanas, cherries, marmalade and mixed spice in a bowl. Set aside, covered, stirring occasionally, for 1-2 days to macerate.
Step 2
Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolks and water, and process until the dough just comes together.
Step 3
Turn the dough onto a lightly floured surface and knead until smooth.
Step 4
Preheat oven to 180°C. Roll out the pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 6.5cm-diameter pastry cutter to cut 40 discs from the pastry. Line forty 30ml (1 1/2-tablespoon) capacity patty pans with the discs. Use a fork to prick the bases.
Step 5
Re-roll leftover pastry between 2 sheets of non-stick baking paper until 3mm thick. Use a round 5cm-diameter pastry cutter to cut 40 discs from the pastry. Spoon 1 heaped teaspoon of fruit mixture into each pastry case. Top with pastry discs. Press edges to seal. Sprinkle with white sugar. Bake for 30-35 minutes. Set aside for 15 minutes to cool before transferring to a wire rack to cool completely.
Step 6
Dust the pies with icing sugar to serve.
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