Monday, December 7, 2009

Christmas Fruit Mince Pies





Christmas...hot days...visits to the beach...presents!!! To this day though the two memory tastes which permeate my senses every Christmas are Alfajores and Fruit Mince Pies. Every year - without fail mum would whip up by early December fruit mince pies (in time for my brothers birthday on the 11th - these were his favourites!) and a new batch by late December for Christmas gifts and of course Christmas Eve and Christmas Day.

I was always lucky enough to be in the kitchen helping spoon the mince in the patty tins or when things got super fun I would get to punch out the dough circles with the cookie cutters - which I loved! Fruit mince pies are a great addition to any collection of Christmas treats but can certainly be made any time of the year!

Christmas Fruit Mince Pies









Ingredients
  • 1 cup of butter at room temperature
  • 2/3 cup of castor sugar
  • 1 egg yolk
  • 1 teaspoon vanilla essence
  • 1 cup self raising flour
  • 1 cup of plain flour
  • 1 teaspoon of salt


Beat the butter and sugar until creamy.
Add the egg yolk and vanilla essence and beat well.
Add in the sifted flour and salt and mix together.
Wrap dough in grease proof paper or cling wrap and place in fridge for at least 15mins or until required.

If you want to make your own fruit mince you can! Robertsons Fruit Mince is a great alternative to making your own and is what my mum always used for her yummy Christmas fruit mince pies! (A traditional recipe for fruit mince given to me by a neighbour, who made her own every year, is below if you prefer to keep it all home made...)

Roll out the dough to about 3cm thick and use a round cookie cutter to cut out rounds. You can use a star shape for the tops of the fruit mince pies, but for the sake of keeping with tradition I will go with mum's round shapes all the way through!

Place one round in a patty tin and place spoon full of mince in the centre. Place another round on top to cover the mince and unite on the side gentle .
Once you fill all the putty tin rounds place in the over for 15mins or until golden brown.



If you want to make your own mince you'll need to do it a few days before you want to bake the pies.

Fruit Mince:
  • 2 tbs brown sugar
  • 2 tbs brandy
  • 1 small Granny Smith apple, peeled, cored, coarsely grated
  • 85g raisins, coarsely chopped
  • 85g currants
  • 85g sultanas
  • 60g glace cherries, coarsely chopped
  • 115g (1/3 cup) breakfast marmalade
  • 1/4 tsp mixed spice


In a bowl put in the brown sugar, raisins, currants, apple, sultanas, cherries, marmalade, brandy and mixed spice in a bowl. Set aside, covered, stirring occasionally, for 1-2 days to macerate.

Cocinar, comer y ser feliz!
Leticia

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