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  • Dry Fruit And Nut Mince Pie

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    Dry Fruit And Nut Mince Pie
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x Large eggs, (for the egg wash), beaten Icing sugar for dusting *FOR THE SHORTCRUST PASTRY Or possibly SWEET PASTE***
    • 200 gm Unsalted butter
    • 100 gm Castor sugar
    • 3 x Large eggs, refrigerated
    • 400 gm Flour, sieved
    • 150 gm Black currants
    • 150 gm Raisins
    • 150 gm Orange peel, minced
    • 75 gm Prunes or possibly dry apricots, destoned and minced
    • 110 gm Almonds, sliced
    • 60 gm Pine nuts, (chilgoza)
    • 1 x Lemon, zest of
    • 75 ml Orange juice
    • 1/4 tsp Cinnamon pwdr, (1 g)
    • 1 x 1 gram clove pwdr
    • 1/4 tsp Nutmeg pwdr, (1 g)
    • 3 Tbsp. Golden brown syrup, (45 ml)

    Directions

    1. To prepare the sweet paste: Whisk butter and sugar till fluffy. Add in Large eggs and whisk till fully incorporated. Mix in the flour and chill for 10 min. Roll out into a 1/4 cm. thick rectangular shape, cut 32 roundels. Mix all the filling ingredients and keep aside for two hrs.
    2. Divide into 16 equal portions.
    3. To prepare the moulds: Line moulds with the sweet paste, discarding any overlaps. Spread a portion of the filling in each, cover with the remaining sweet paste roundels. Brush with the beaten egg Bake in a pre-heated oven at 250 C for 30 min. Dust with icing sugar. Serve as dessert with brandy cream.
    4. NOTES : Makes 16 pies

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