- For the filling
- 200 grams dried Fruit
- 50 grams mixed, candied Fruit
- 1 Apple
- 100 grams Suet
- 50 grams cane sugar
- 25 grams almonds
- 2 Oranges (zested)
- 1 lemon (zested)
- 2 teaspoons Gingerbread spice
- 2 teaspoons Brandy
- (560 grams or 1.2 pounds) Ground meat
- For the dough
- 350 grams Pastry flour
- 75 grams white Fat
- 75 grams butter
- 1 egg
- 1 pinch salt
- 1 tablespoon water
- 6 Tart paking pans (about 12 cm or 4 3/4 inches)
- For the decoration
- 1 packet Fondant (prepared)
For the filling: Combine all filling ingredients in a deep baking pan. Roast in an oven preheated to 100°C (approximately 200°F) or 3 hours, stirring often.
For the dough: Combine flour and salt on the work surface, Create a well in the center and add cold butter, fat and egg. Combine with a pastry cutter, then knead by hand to form a dough. Shape dough into a ball, wrap in plastic and chill for about 30 minutes.
Roll out dough and cut 6 disks, about the size of the tart tins. Press dough into 3 greased tart tins and top with filling. Add another disk of dough to form a lid, pinch the edges to seal. Bake in an oven preheated to 180°C (approximately 350°F) for about 25 minutes, until golden brown.
Soften fondant in water, according to package directions. Spread fondant onto a marble slab, let set and scrape off to decorate pies.
Remove pies from oven and decorate with fondant and gold and silver leaf, as desired.