For years it was a family competition of sorts to see who would be the first to bring home Christmas mince pies to share. When my mom started making these, the store-bought ones suddenly became so mediocre that our annual bit of fun fell away because no-one would eat them anymore!
QUICK FRUIT MINCEMEAT
- 1⁄4 cup melted butter
- 1⁄3 cup brown sugar
- 100 g raisins
- 50 g sultanas
- 50 g black currants
- 50 g candied peel
- 1 granny smith apple, peeled, cored and grated
- 1⁄3 cup chopped glace cherries
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon mixed spice
- 1⁄2 teaspoon nutmeg
- 25 -50 ml brandy
- 500 ml cake flour, loosely measured
- 50 ml cornflour
- 50 ml icing sugar
- 175 g butter
- 1 egg
- 2 ml vanilla extract
- QUICK FRUIT MINCEMEAT:.
- Combine all ingredients and set aside for flavours to infuse.
- Sift flour, cornflour, and icing sugar.
- Rub in the butter.
- Beat egg and vanilla together then add, mixing well.
- Knead into a ball without overhandling the pastry.
- Roll out thinly on a floured board and cut into 3" rounds.
- Reroll offcuts until all the pastry is used.
- Place rounds in a patty pan, place a heaped teaspoon of filling in the middle of each pastry round and cover with second pastry round.
- Press edges together with the prongs of a fork and prick each top twice.
- Bake at 350F for 18-20 minutes or until pale gold.
- Leave to cool slightly before removing to cooking rack.
- Dust lightly with icing sugar.
- COOKS NOTE - If you don't have a patty pan, place the pies on a cookie sheet rather than in a muffin tray, which is too deep.