Post by Cherry on Jan 19, 2011 20:57:10 GMT
FRUIT MINCE
12 oz seedless raisins
8 oz mixed peel
8 oz sultanas
1 lb apples
2 oz glace cherries
4 oz blanched almonds
8 oz currants
1 cup (6 oz) brown sugar
1 lemon
1 small orange
2 teaspooons mixed spice
1/2 teaspoon grated nutmeg
4-5 oz. unsalted butter, melted
3 oz brandy or rum
Chop raisins, mixed peel, half of the sultanas, apples, cherries and almonds finely (or process for a short zap). Add the remaining sultanas and currants. Stir in brown sugar, grated lemon and orange rind, the juice of 1 lemon, spices, butter and brandy. Mix well and put into a large jar. Cover and chill. Stir every day for a week. Fruit mince can be kept for a few weeks in refrigerator.
LITTLE MINCE PIES
Biscuit Pastry
3 oz butter
1/3 cup (2 oz) castor sugar
1 egg
1 1/2 cups (6 oz) plain flour
1/2 teaspoon baking powder
1/2 quantity Fruit Mince (recipe above)
icing sugar
Cream butter and sugar well. Add egg and beat well. Sift flour with baking powder and stir into butter mixture. Knead lightly on floured board. Chill for 1 hour, roll out thinly and cut into rounds to fit patty tins. Cut the same number of smaller circles for tops of pies. Line greased patty tins with larger pastry circles. Moisten edges with beaten egg and put 1 heaped teaspoon of Fruit Mince into each. Make a small slit in each pastry top or cut with a small star cutter. Top each filled patty tin and press edges of pastry well to seal. Glaze with beaten egg. Cook in a moderate oven for 20-25 mins until pale brown. Remove from oven and dust with icing sugar.
My Tips: I use a star shaped cutter for the top which sits nicely without sticking the edges together and there is no need to slit or fork the top. Much easier and quicker.
I find that the Fruit Mince makes 4 jam jars. The Biscuit Pastry recipe doubled, uses 1 jar Fruit Mince and makes 24. It cooks at 155 deg in my fan oven for 21 minutes.
12 oz seedless raisins
8 oz mixed peel
8 oz sultanas
1 lb apples
2 oz glace cherries
4 oz blanched almonds
8 oz currants
1 cup (6 oz) brown sugar
1 lemon
1 small orange
2 teaspooons mixed spice
1/2 teaspoon grated nutmeg
4-5 oz. unsalted butter, melted
3 oz brandy or rum
Chop raisins, mixed peel, half of the sultanas, apples, cherries and almonds finely (or process for a short zap). Add the remaining sultanas and currants. Stir in brown sugar, grated lemon and orange rind, the juice of 1 lemon, spices, butter and brandy. Mix well and put into a large jar. Cover and chill. Stir every day for a week. Fruit mince can be kept for a few weeks in refrigerator.
LITTLE MINCE PIES
Biscuit Pastry
3 oz butter
1/3 cup (2 oz) castor sugar
1 egg
1 1/2 cups (6 oz) plain flour
1/2 teaspoon baking powder
1/2 quantity Fruit Mince (recipe above)
icing sugar
Cream butter and sugar well. Add egg and beat well. Sift flour with baking powder and stir into butter mixture. Knead lightly on floured board. Chill for 1 hour, roll out thinly and cut into rounds to fit patty tins. Cut the same number of smaller circles for tops of pies. Line greased patty tins with larger pastry circles. Moisten edges with beaten egg and put 1 heaped teaspoon of Fruit Mince into each. Make a small slit in each pastry top or cut with a small star cutter. Top each filled patty tin and press edges of pastry well to seal. Glaze with beaten egg. Cook in a moderate oven for 20-25 mins until pale brown. Remove from oven and dust with icing sugar.
My Tips: I use a star shaped cutter for the top which sits nicely without sticking the edges together and there is no need to slit or fork the top. Much easier and quicker.
I find that the Fruit Mince makes 4 jam jars. The Biscuit Pastry recipe doubled, uses 1 jar Fruit Mince and makes 24. It cooks at 155 deg in my fan oven for 21 minutes.
