Wednesday, December 21, 2011

Christmas Fruit Mince Pies - A Merry Christmas to you all!

And our last Christmas recipe for the year!

I just wanted to wish you all a wonderful Christmas...however you celebrate, whatever you choose to cook up, whoever you spend it happy and enjoy the moments you have with those you love - be it family, friends or your lovely pooch...

Thank you for reading my little blog and watching the videos of the all started with a little blog to remember my mum and all her stories of family and feasts and to share all the wonderful recipes she passed on over time...always made with love. I hope you have enjoyed some of the treats as much as we all did!

See you in 2012 for more delicious recipes and as always I love hearing from you so please write in with your recipes and stories or requests...(

Much Love, Leticia xx

This is a classic I like to share every year.  It's something about the smell of the fruit mince as it wafts from the oven and the delicious flavours as you bite into a huge fruit mince pie that just delivers me into the hands of Christmas festivities!

You can see the live recipe on Cocina de Mama's YouTube channel.

Christmas Fruit Mince Pies

  • 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 patty 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, leave for 1-2 days to macerate.

Cocinar, comer y ser feliz!

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