Dry fruit and nut mince pie

1 servings

Ingredients

Quantity Ingredient
2 Eggs; (for the egg wash),
; beaten
Icing sugar for dusting
***FOR THE SHORTCRUST PASTRY OR SWEET
; PASTE***
200 grams Unsalted butter
100 grams Castor sugar
3 Eggs; refrigerated
400 grams Flour; sieved
150 grams Black currants
150 grams Raisins
150 grams Orange peel; chopped
75 grams Prunes or dried apricots; destoned and
; chopped
110 grams Almonds; sliced
60 grams Pine nuts; (chilgoza)
1 Lemon; zest of
75 millilitres Orange juice
¼ teaspoon Cinnamon powder; (1 g)
1 1 gram clove powder
¼ teaspoon Nutmeg powder; (1 g)
3 tablespoons Golden syrup; (45 ml)

Directions

FOR THE FILLING

To prepare the sweet paste: Whisk butter and sugar until fluffy. Add eggs and whisk until fully incorporated. Fold in the flour and refrigerate for 10 minutes. Roll out into a ¼ cm. thick rectangular shape, cut 32 roundels. Mix all the filling ingredients and keep aside for two hours.

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 minutes. Dust with icing sugar. Serve as dessert with brandy cream.

Converted by MC_Buster.

NOTES : Makes 16 pies

Converted by MM_Buster v2.0l.

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