Mince Pies recipe
6 sheets (25 x 25cm) frozen shortcrust pastry, thawed
1 egg, whisked, for brushing pastry
Icing sugar, to serve
185g seedless raisins, finely chopped
125g sultanas, finely chopped
1 granny smith apple, peeled, cored, finely chopped
125g suet (from your butcher), finely chopped
125g caster sugar
45g candied mixed peel, finely chopped
30g (1/4 cup) blanched almonds, finely chopped
1 small carrot, grated
60mls 1/4 cup) brandy
Pinch ground nutmeg
Pinch ground mixed spice
3 teaspoons fresh lemon juice
Mince Pies recipe
To make the fruit mince, combine the raisins, currants, sultanas, apple, suet, caster sugar, mixed peel, almonds, carrot, brandy, nutmeg, mixed spice and lemon juice in a clean glass or ceramic bowl. Mix thoroughly. Place the mixture into clean jars, seal and place in fridge for at least 1 month before using.
Preheat oven to 200°C. To make the mince pies, cut 7cm rounds from the pastry sheets with a fluted biscuit cutter. Place 1/2 the pastry rounds into 36 flat-based 20mls (1 tablespoon) tart pans. Brash the edges of the pastry with the whisked egg and fill with the fruit mince mixture. Cover with the remaining pastry rounds and press edges lightly to seal. Brush with whisked egg and prick several times with a fork.
Bake the mince pies in the preheated oven for 20 minutes or until golden. Transfer to wire racks to cool. Sprinkle with icing sugar and serve.
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