Sunday, December 18, 2011

Mumsey's Christmas Mince Pies

The making of Christmas mince pies is an annual occurrence in our home that has developed into a tradition. The oldest child home tends to make them with me, and then when they leave they take the recipe with them and they try them on their own. Almost to bring a taste of home into their own home.

This recipe was given to me by a dear friend Helen and I have changed it slightly as I tend to do with a lot of my recipes.

You can make the fruit mix in advance and keep it in an air tight container in the fridge for when you would like to use it.

Fruit Mince

1 cup currants
1 cup sultanas
1 cup raisins
¾ cup brown sugar
½ cup orange juice
1 tblsp grated orange zest
½ tsp nutmeg
½ tsp cinnamon
1 tsp ginger
1 tblsp Brandy
1 ½ tsp cornflour

Simmer all ingredients except a little of the orange juice (about 2 tablespoons), brandy and cornflour for 3 minutes.
Mix the cornflour and leftover orange juice to form a thin paste.
Thicken the fruit with the cornflour mix and stir in the brandy.
Allow to cool.
This may now be stored.

Christmas Mince Pies

125gr butter
½ cup sugar
1 egg
2 cups flour
1 tsp baking powder
pinch of salt

Cream the butter and sugar to a light colour.
Beat in the egg.
Sift the dry ingredients and stir in. (don't put all in at first as you don't want the mixture crumbly. Leave the last 1/4 cup and check to see if it needs it. - to dry and the pastry will crumble when cutting out)
Roll mixture out onto a lightly floured surface.
Cut circles and place into well greased pie tins. (I use some old curved base cup cakes tins)
Place a spoonful of fruit mix in the pastry base then top with a smaller circle or a star shape.
Bake in a preheated oven at 180°C for 15-20 minutes - Watch them as they will burn quickly.
Allow to cool slightly then remove from the pans to cool on a wire rack.
If the fruit mix has oozed out a bit and you leave them too long in the pans they will be glued in!!

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