For the fruit mince, process dried fruit and nuts
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.
s golden.
Leave the pies to cool in the tin
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.
For the fruit mince, combine all ingredients in a
8 circles if making traditional pies, or 24 if making uncovered
Make mincemeat 3 days ahead. Combine all ingredients in a bowl and mix well. Transfer mixture to sterilized jar. Store in refrigerator for at least 3 days before using.
Sift flour into a large bowl and stir in almonds; rub in butter. Stir in lemon peel and sifted powdered sugar. Stir in egg yolk and enough milk to make ingredients cling together. On a lightly floured surface, knead dough until smooth. Cover and refrigerate for 30 mins.
Preheat the oven to 400\u00b0F. Grease two 12-cup muffin pans. Roll pastry to 1/8-inch thick. Using 3- ...
dges together to seal. Brush pies with remaining egg and sprinkle
Cook mince in large frypan with oil.
ooked, set aside.
Add mince to pan and cook until
rying pan brown the beef mince. Once browned add the onion
he puff pastry; top the pies with the puff pastry lids
aking you can mark the pies with letter H using a
fork, if desired. Place pies on prepared baking sheet.
without overstuffing.
Shape the pies, sealing the edges and crimpling
f each of the six pies.
Bake @ 350 for 1
side to cool.
Prepare recipe# 22729 by Darleen Summers or
ie with egg.
Bake pies in preheated oven until tops
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.
Using a favorite pie crust recipe, cut rolled pie crust into large circles with a large cookie cutter or rim of a coffee can. Place 1/4 cup of any canned fruit pie filling in center of each circle.
Moisten edges of the dough with water and fold dough over to make a semi-circle, pressing edges together with fork tines. Bake in hot oven for about 30 minutes at 350\u00b0, until golden. Sprinkle with 10x sugar, if desired.
Makes 8 pies.