It’s beginning to look a lot like Christmas…
There is something so quintessentially Christmas about fruit mince pies. I think it is the gorgeous combination of alcohol and fruit. I mean, what’s not to love?
In my family, we stick with the classics. Some things are just not to be messed with. Margaret Fulton’s recipes are one of those things.
Firstly, you will need to make the fruit mince meat in advance. Preferably two days, but you can make weeks ahead and keep it in the fridge, covered and stirring periodically.
Next comes the beautifully crumbly shortcrust pastry. Seriously, take the time to make this.
Top pastry rounds with a generous serving of fruit mince, then pop a star on top for no other reason than it makes me smile.
After just a short time in the oven, your house will begin to smell exactly like Christmas.
You can serve straight from the oven to eager family members, or keep aside to cool and reheat in a gentle oven for a few minutes when guests come over.
I am participating in the Sweet Adventures Blog Hop. Check out all the yummy blog posts at 84th & 3rd.
The following recipes are from Margaret Fulton’s Christmas.
- 1 and ½ cups raisins
- 1 and ½ cups currants
- 1 and ½ cups sultanas
- ⅓ cup blanched almonds
- 1 apple, peeled and grated
- ¾ cup brown sugar
- 75 g butter, melted
- ⅓ cup of brandy
- 1 teaspoon mixed spice
- Grated rind and juice of 1 orange
- In batches, process the dried fruit and nuts in a food processor. It should be fairly fine but still have those lovely chunks so you know it’s homemade.
- Spoon into a bowl and combine with apple, sugar, spice, butter, brandy and juice.
- Cover and chill, stirring daily until you are ready to use.
- 2 cups plain flour
- ¼ teaspoon baking powder
- 185g unsalted butter, chopped
- ¼ cup caster sugar
- 2 egg yolks
- 1-2 tablespoons of cold water
- 1 cup fruit mince meat
- 1 egg white, lightly beaten
- Preheat oven to 180 degrees celcius fanforce. Grease 2 x 12 hole shallow patty pan tin.
- Make the pastry by sifting flour and baking powder into a bowl. Rub in the butter with your fingers until it looks like bread crumbs, then stir in the sugar, egg yolks and enough water to bring together into a dough.
- Lightly knead then divide dough into two portions, wrap in cling wrap and keen in fridge for about 30 mins.
- Roll out one of the dough portions until about 4mm thick. Using a 6.5cm round cutter, cut out rounds and place into pan.
- Spoon two heaped teaspoons of fruit into each pan and top with a star. Repeat process until complete.
- Brush with egg white and then pop in the oven for about 20 minutes (depending on your oven).
- Cool in the tin and then serve warm or reheat in oven when needed.
