Dry fruit and nut mince pie
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs; (for the egg wash), | |
| ; beaten | ||
| Icing sugar for dusting | ||
| ***FOR THE SHORTCRUST PASTRY OR SWEET | ||
| ; PASTE*** | ||
| 200 | grams | Unsalted butter |
| 100 | grams | Castor sugar |
| 3 | Eggs; refrigerated | |
| 400 | grams | Flour; sieved |
| 150 | grams | Black currants |
| 150 | grams | Raisins |
| 150 | grams | Orange peel; chopped |
| 75 | grams | Prunes or dried apricots; destoned and |
| ; chopped | ||
| 110 | grams | Almonds; sliced |
| 60 | grams | Pine nuts; (chilgoza) |
| 1 | Lemon; zest of | |
| 75 | millilitres | Orange juice |
| ¼ | teaspoon | Cinnamon powder; (1 g) |
| 1 | 1 gram clove powder | |
| ¼ | teaspoon | Nutmeg powder; (1 g) |
| 3 | tablespoons | Golden syrup; (45 ml) |
Directions
FOR THE FILLING
To prepare the sweet paste: Whisk butter and sugar until fluffy. Add eggs and whisk until fully incorporated. Fold in the flour and refrigerate for 10 minutes. Roll out into a ¼ cm. thick rectangular shape, cut 32 roundels. Mix all the filling ingredients and keep aside for two hours.
Divide into 16 equal portions.
To prepare the moulds: Line moulds with the sweet paste, discarding any overlaps. Spread a portion of the filling in each, cover with the remaining sweet paste roundels. Brush with the beaten egg Bake in a pre-heated oven at 250 C for 30 minutes. Dust with icing sugar. Serve as dessert with brandy cream.
Converted by MC_Buster.
NOTES : Makes 16 pies
Converted by MM_Buster v2.0l.