Mince pies


  • Serves 24 people

  • 60 gm each of currants, sultanas and raisins
  • 1 Granny Smith apple, peeled, cored and coarsely grated
  • 50 gm slivered almonds
  • 50 gm cold beef suet or unsalted butter, finely chopped
  • 25 gm candied orange slices, finely chopped (see note)
  • 1 lemon, finely grated rind and juice only
  • 150 gm light muscovado or brown sugar
  • ½ tsp each of ground cloves and nutmeg
  • ¼ tsp each of ground cinnamon and allspice
  • 60 ml (¼ cup) brandy or rum
  • For scattering: caster sugar
  • Pastry
  • 300 gm plain flour
  • 60 gm corn flour
  • 1 tbsp caster sugar
  • 200 gm chilled unsalted butter, chopped
  • 1 egg, separated
01   Rinse dried fruit under cold running water, then pat dry. Place in a bowl, add remaining ingredients and stir to combine. Store in a sterilised jar for up to 3 months in the fridge, inverting the jar occasionally. Makes 4 cups.
02   For pastry, sift flours into a bowl, add sugar and, using fingertips, rub in butter until mix resembles fine breadcrumbs. Add egg yolk and 1-2 tbsp water, turn onto a floured surface and knead until smooth. Form into a disc, wrap in plastic and refrigerate for at least 1 hour.
03   Preheat oven to 200C. Roll pastry onto a floured surface and, using a 6cm cutter, cut out 48 rounds. Line patty pan trays with half the rounds, place a tablespoon of mince into each, brush edges with eggwhite, place remaining rounds on top, press sides together, pierce top with a fork and scatter over sugar. Bake for 10 minutes or until lightly golden. Serve warm or at room temperature. Store in an airtight container for up to 1 week.

Note You'll need to start this recipe at least 1 day ahead. Candied orange slices are available from gourmet food stores. You can substitute candied mix peel from supermarkets.

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