Fruit Mince Pies

Mince pies were originally made with minced meat. In the 1600s dried fruit and spices were added. In the 17th and 18th centuries the size of the pies became smaller, and with cheaper sugar arriving from the slave plantations in the West Indies, they became sweeter. Its only since the 20th century that meat has disappeared from the recipe, although suet is still often used to keep the moistness. In the middle ages it was believed that if you ate a mince pie every day from Christmas to twelfth night (5th January) then you would have happiness for the next year!

(This fruit mince is enough to make about 28 mince pies and the larger fruit mince Bakewell tart)

Ingredients:

Fruit mince-

1 kilo mixed fruit

1 cup brown sugar

1 tsp mixed spice

juice & zest one orange

zest one lemon

1/2 cup + 2 tbsp brandy

2 tbsp Grand Marnier

2 tbsp marmalade

100g butter

100g chopped figs

100g slivered almonds

1/2 cup glace cherries

2 apples, peeled, cored and grated

Pastry -

2 cups plain flour

1 cup icing sugar

4 egg yolks

150g cold butter

To make fruit mince:

1. In a large pan put mixed fruit, cherries, figs, butter, sugar, and 2 tbsp brandy. Heat gently for about 15 minutes till butter melted, stirring frequently.

2. Take off heat. Stir through marmalade.

3. Add lemon & orange zests, orange juice, rest of brandy, Grand Marnier, apples, spice. Mix well and store in a covered container in the fridge for a week. Stir regularly. Add almonds just before using.

4. You can store this in a clean jar or container in the fridge for a few weeks and use in the fruit mince bakewell tart, mix in with brownies, add to ice cream or add to muffins.

To make pastry for 24 mince pies:

1. Put flour and icing sugar in food processor and pulse to mix.

2. Add cubes cold butter and pulse till starting to look like breadcrumbs.

3. Add egg yolks and pulse till just combined (be careful not to overwork it). Add a bit of cold water if needed to bring it together. Bring dough together with your hands. Refrigerate for 30 minutes.

4. Roll out to about 3-5mm thick and cut into rounds with serrated cutter. Put rounds in greased shallow tart tins.

5. Fill with about 2 tsp fruit mince.

6. Cut small stars out of remaining pastry and place on top of fruit mince. Brush the tops with beaten egg and bake for about 15-20 minutes on 175 degrees till golden brown.

7. Cool, then dust with icing sugar and enjoy with a cuppa!