Friday, 16 December 2011

Fruit Mince Pie Anybody?

Yesterday I made fruit mince pies for my hubby because he loves them and he's been working so hard lately.  I also bought him some boutique beer.  He sees these two acts as acts of love which I find strange and hope he doesn't think that I don't love him when I don't do these things....due to forgetfulness and time and motivation constraints. 

I remembered to take pics which is not really a good idea when your hands are covered in flour....


Filling - I use a jar of Robinson's Fruit Mince - some people add grated apple to it and other things - I keep it simple and easy.


180g Plain flour
70g Self raising Flour
120g butter

Place the flour and butter into the food processor, much easier than using your hands, and you could a tablespoon of caster sugar too.  Process until it looks like breadcrumbs then add a little water until it blends together and balls up.

Place flour on your pastry mat and rolling pin and tip out your dough and knead briefly into a flat ball shape.

Then roll out to a couple of millimetres thin and use a cutter to cut out circle shapes the correct size and place into a cupcake tin.

Fill each base with a teaspoon or two of fruit mince. 

Then place a lid on each base - use a little milk around the edges of both pieces of pastry to help glue the pie together. Brush milk on each lid and sprinkle with sugar.

I had some leftover pastry that I turned into a free form mince pie - I rolled it out, put some fruit mince in the centre and then brought the edges to the middle similiar to an envelope.

Bake in a hot oven, 220C, for 15-20 mins until golden brown - keep an eye on them in the last five mins.

Here they are baked and out of the oven.

Serve with a cuppa tea and enjoy.

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