FRUIT MINCE PIES Miele Culinary Experts
INGREDIENTS Fruit mince 500 g Granny Smith apples, grated 375 g raisins, chopped 250 g mixed peel, chopped 250 g currants 250 g butter, melted 375 g brown sugar
Tart pastry 350g self-raising flour 120g butter ½ teaspoon salt 1 egg yolk 100-150ml iced water (approximately)
Serves 24
Preparation time 20 minutes + 3 days soaking
Cooking time 25-30 minutes plus soaking time for fruit mince
1 orange, zest and juice 1 lemon, zest and juice 1 tsp nutmeg 2 tsp mixed spice 150 ml brandy or rum
Appliance/function Moisture Plus
METHOD
Fruit mince 1. Combine all ingredients in a container or large bowl. 2. Cover well and place in the refrigerator. Stir every few days.
Pastry 1. P lace flour and butter into a food processor and pulse until it resembles fine breadcrumbs. Add egg yolk and gradually add water, pulse until it forms a dough. 2. Press dough into a disc shape and wrap in cling wrap and rest in the refrigerator for 30 minutes. 3. Pre-heat oven on Moisture Plus at 180°C with 1 manual burst of steam. 4. R oll pastry out onto a floured surface, using a pastry cutter, cut out 7cm rounds and line a greased mini muffin tin. Place a teaspoon of fruit mince into each pastry case. 5. Cut star shapes and use to cover the pies. Brush the tops with egg wash. 6. P lace tin on shelf position 2, releasing steam immediately. Bake for 20 minutes or until golden brown. Allow tarts to cool in the tin for 10 minutes before transferring to a wire rack.
To serve 1. Dust with icing sugar.
Hints and tips • F ruit mince will keep for months in sterilised jars and flavour improves with time. • F ruit mince pies can be cooked in the Steam Combination Oven. Pre-heat on Fan Plus at 180°C, then place pies into oven, release a burst of steam immediately and cook for 20 minutes.
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