A classic you can't go wrong with, Curtis' Mum's decadent fruit mince pie is a recipe everyone should have up their sleeve. Celebrate the festive season and give these mince pies a go.
1 Granny Smith apple, peeled, cored, coarsely grated
50g (1/4 cup) unsalted butter, melted
2 tbs brandy
1 tsp finely grated lemon rind
2 tsp fresh lemon juice
1 tsp finely grated orange rind
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of ground cloves
Pinch of salt
Pastry
3 cups (450g) plain flour
1 cup (150g) icing sugar
1 1/2 tsp salt
225g (1 cup) chilled unsalted butter, cubed
1 Coles Australian Free Range Egg
1 tbs fresh cream
Icing sugar, to dust
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Method
Step 1
To make mince filling, stir all the filling ingredients together in a large bowl. Cover and set aside for at least 30 mins to develop flavours.
Step 2
Meanwhile, to make the pastry, blend the flour, icing sugar and salt in a food processor to combine. Add butter and pulse until pea-size pieces of butter remain. Add ¼ cup (125ml) of iced water and pulse until the mixture just comes together. Add more water, 1 tsp at a time, if dough is too dry. Divide into 3 portions and shape into discs. Wrap each disc in plastic wrap and place in fridge for 30 mins or freeze for up to 1 week.
Step 3
To make pies, position an oven rack in the lower third of oven. Preheat to 200°C. Oil 2 x 12-hole shallow tart pans. Roll out 1 dough portion to 3mm thick. Using a round 7cm cutter, cut 12 discs from dough. Line the pan with discs. Repeat with another dough portion. Divide mince among cases.
Step 4
Roll out remaining pastry, a little thinner than before. Cut stars or other shapes from dough and place on top of pies. Whisk together the egg and cream in a bowl and lightly brush over pastry tops. Bake for 15-20 mins or until golden. Set mince pies aside in the pans to cool for 5 mins before transferring to a wire rack to cool completely. Sift icing sugar over pies.
1 Granny Smith apple, peeled, cored, coarsely grated
50g (1/4 cup) unsalted butter, melted
2 tbs brandy
1 tsp finely grated lemon rind
2 tsp fresh lemon juice
1 tsp finely grated orange rind
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of ground cloves
Pinch of salt
Pastry
3 cups (450g) plain flour
1 cup (150g) icing sugar
1 1/2 tsp salt
225g (1 cup) chilled unsalted butter, cubed
1 Coles Australian Free Range Egg
1 tbs fresh cream
Icing sugar, to dust
Description
A classic you can't go wrong with, Curtis' Mum's decadent fruit mince pie is a recipe everyone should have up their sleeve. Celebrate the festive season and give these mince pies a go.
Method
Step 1
To make mince filling, stir all the filling ingredients together in a large bowl. Cover and set aside for at least 30 mins to develop flavours.
Step 2
Meanwhile, to make the pastry, blend the flour, icing sugar and salt in a food processor to combine. Add butter and pulse until pea-size pieces of butter remain. Add ¼ cup (125ml) of iced water and pulse until the mixture just comes together. Add more water, 1 tsp at a time, if dough is too dry. Divide into 3 portions and shape into discs. Wrap each disc in plastic wrap and place in fridge for 30 mins or freeze for up to 1 week.
Step 3
To make pies, position an oven rack in the lower third of oven. Preheat to 200°C. Oil 2 x 12-hole shallow tart pans. Roll out 1 dough portion to 3mm thick. Using a round 7cm cutter, cut 12 discs from dough. Line the pan with discs. Repeat with another dough portion. Divide mince among cases.
Step 4
Roll out remaining pastry, a little thinner than before. Cut stars or other shapes from dough and place on top of pies. Whisk together the egg and cream in a bowl and lightly brush over pastry tops. Bake for 15-20 mins or until golden. Set mince pies aside in the pans to cool for 5 mins before transferring to a wire rack to cool completely. Sift icing sugar over pies.
