Mincemeat Pies
Ingredients
- For the mincemeat
- 200 grams dried Fruit
- 50 grams mixed candied Fruit
- 1 Apple
- 100 grams Suet
- 50 grams cane sugar
- 25 grams almonds
- 2 Oganic oranges (zest)
- zest of a lemons
- 2 tsps Gingerbread spice
- 2 tsps Brandy
- For the tart
- 350 grams Pastry flour
- 75 grams white Fat
- 75 grams butter
- 1 egg
- 1 pinch salt
- 1 Tbsp water
- 24 Tart paking pans about 6 cm (approximately 2.5 inches)
- sugar (to sprinkle)
- For decorating
- 200 grams clotted cream (English specialty) or double cream
Preparation steps
For the mincemeat: Finely chop all of the ingredients, mix together and cook in oven at 100°C (approximately 210°F) about 3 hours, stirring often.
For the tart: Mix the flour with the salt on a work surface. Make a well in the center. Cut the cold butter into small pieces to distribute around the flour. Crack the egg into the center well. Use a knife to cut ingredients all together, then use your hands to knead into a dough. Form the dough into a ball, wrap with plastic wrap and refrigerate for about 30 minutes.
Roll out the dough and cut out 24 larger rounds about 7.5 cm (approximately 3 inches) in diameter and 24 smaller rounds about 6 cm (approximately 2.25 inches) in diameter. Grease the tart baking pan. Put the larger rounds on the bottom, then spoon on 2 tablespoons of mincemeat. The smaller rounds go on top as the covers. Pinch the edges of the bottom and top dough pieces together. Bake in a preheated oven at 180°C (approximately 350°F) for about 25 minues or until golden brown. Remove, sprinkle with sugar and let cool.
For decorating, add the cream on top before serving.
