Christmas mince pies
Ingredients (24 batch)
| Amount | Measure | Name |
|---|---|---|
| 450.00 | g | Fruit mince |
| 50.00 | g | Lemon zest |
| lemon zest & juice of 1 lemon | ||
| 50.00 | ml | Brown Sugar |
| 2 Granny Smith Apples Finely grated | ||
| 60.00 | ml | rum |
| 160.00 | ml | Raisins seedless |
| pastry: marvello full fat margarine 450g | ||
| 190.00 | g | Castor sugar |
| 5.00 | ml | Baking powder |
| 2.00 | pc | Eggs, large (class A) |
| 750.00 | g | Flour, white |
| 1.00 | ml | Salt |
Preparation
1.Mix all filling ingredients together, cover and leave over night to marinade
2.Cream margarine & castor sugar together until light and creamy
3.Add eggs and mix well
4.Add flour, baking powder, and salt. Roll into a ball, cover and leave to rest in fridge
5.To make pies, grease patty pans tins
6.Pre heat oven to 190 C
7.Roll pastry into small ball and press into pans to form the case. If the pastry is sticky you can add a little additional flour
8.Place a teaspoon of fruit mince into each case
9.Keeping pastry chilled, grate some pastry over the pies to cover filling
10.Cook for 10 mins, until golden brown
11.Dust pies with castor sugar when come out of the oven.
12.Serve warm
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