For the fruit mince, process dried fruit and nuts
terilized jar. Store in refrigerator for at least 3 days before
t down to leave room for the topping.
Sprinkle the
Combine sultanas through nutmeg.
Process about 1/5 of the sultana mixture--plus all the prunes--in a food processor, then remix it with the other 4/5 of the sultana mixture.
Stir in currants& cointreau.
Leave covered from 1 day to several weeks.
Use as filling for mince pies.
ike to use onion powder for pot pies and quiches but a
For the fruit mince, combine all ingredients in a
8 circles if making traditional pies, or 24 if making uncovered
owl. Cover and let stand for 48 hours. Stir in butter
leave pasrty for 20 minutes to stop from splitting when using.
cut with a round cookie cutter the base for your mince pies.
places in muffin tins and fit to tins.
dollop mincemeat into bases.
cut shapes with another cookie cutter to place on top.
crimp together.
sprinkle with a litle sugar.
re-roll the pastry to keep getting more mince pies.
cook about 25-30 minutes until just starting to brown.
b>for 10 minutes.
In another frying pan brown the beef mince
Chop the nuts and candied peel finely.
Peel, core and chop the apples into small pieces.
Stir together with all the other ingredients and seal in sterilised jars.
Keep for at least 2 weeks before using in mince pies, mincemeat cakes, mincemeat puddings and steamed puddings.
cup of raw sugar (for camping purposes, 1/4 may
ie with egg.
Bake pies in preheated oven until tops
n cling film and chill for at least an hour.
ant to set it aside for an hour or so you
ticking out (this will help for pulling pies out of pan). Spray
On floured surface, roll half of pastry into 12-inch circle. Cut six 4-inch circles.
Repeat with remaining pastry.
Fit into twelve 2 1/2-inch muffin pan cups.
Fill each with some shrimp, onion and cheese.
Beat remaining ingredients.
Pour over cheese. Bake in 400\u00b0 oven for 15 to 20 minutes or until browned.
Makes 12.
Boil raisins in 1 3/4 cups water for 5 minutes.
Combine cornstarch, cinnamon and sweetener with remaining water.
Add to raisins, stirring until mixture boils.
Remove from heat.
Add vinegar and butter.
Cool overnight for fried pies.
Make pastry as biscuit dough.
ot over medium-low heat for 1 hour, or until all
PIES:
Preheat oven to 350