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  1. Home
  2. Baking

Christmas Apple Fruit Mince Pies

The only recipe you need this festive season! - by Jane Ash
  • 14 Nov 2018
Christmas Apple Fruit Mince Pies
Prep: 70 Minutes - Cook: 20 Minutes - Medium - Serves 24
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What's Christmas without fruit mince pies? And this recipe - with crisp, sweet apple - is a real winner!

Ingredients

25g unsalted butter

2 Granny Smith apples (175g each), peeled, cored cut into 1cm pieces

2 tablespoons brown sugar

2 tablespoons brandy

410g jar fruit mince

Icing sugar mixture, to decorate

PASTRY

3 ¼ cups plain flour

¾ cup icing sugar mixture

250g cold unsalted butter, finely chopped

2 teaspoons finely grated lemon rind

2 eggs, lightly beaten

2 tablespoons milk

Method

  1. Grease two x 12-hole round-based patty pans (1-tablesoon capacity).

  2. To make pastry, process flour, sugar and butter in a food processor until mixture resembles fine crumbs. With motor operating, add rind, eggs and enough milk until mixture just comes together to forms a soft dough. 

  3. Transfer to a lightly floured bench. Gently knead until smooth. Divide into three equal portions. Shape each into a flat disc. Wrap in plastic wrap. Refrigerate for about 45 minutes, or until firm.

  4. Meanwhile, make filling. Melt butter in large, non-stick frying pan over a medium to high heat. Add apples. Cook, stirring, for about 5 minutes, or until light golden. Stir in sugar and brandy. Bring to boil. 

  5. Gently boil for about 2 minutes, or until liquid is evaporated and apples are just tender. Transfer to a large bowl. Stir in fruit mince. Cool. 

  6. One at a time, roll out two pastry discs between two sheets of baking paper until 4mm thick. Using a 7cm round fluted cutter, cut out 12 rounds from each, re-rolling scraps as needed.

  7. Line prepared pans with rounds. Refrigerate for 15 minutes. Divide filling evenly among cases (about 1 level tablespoon in each).

  8. Roll out remaining pastry disc between two sheets baking paper until 4mm thick. Using a 6.5cm round fluted cutter, cut out 24 rounds, re-rolling scraps as needed. Using a 2cm star cutter, cut out centre of rounds, reserving stars. 

  9. Place rounds over filling, pressing edges to seal. Place stars off-centre, on top of each pie. 

  10. Cook in a moderate oven (180C) for about 20 minutes, or until golden brown. Remove. Stand in pans for 5 minutes. Transfer pies to a large wire rack to cool. 

  11. Serve dusted with sifted icing sugar. 

     

    TIP! Store in an airtight container in a cool place for up to two weeks. Refrigerate in hot weather. Brandy can be replaced with orange juice, if preferred. 

  • Baking
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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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