Mince Pies | TMix+
Sweets & Desserts

Mince Pies

Time: 3 days’ soaking for the fruit; 30 seconds in the Thermomix for the fruit, plus 2 minutes for the pastry; 30 minutes resting; 30 minutes assembly; 15–20 minutes baking
Yield: 24

If Christmas had a smell it would be the mingling of nutmeg, cinnamon and allspice—sometimes called Christmas spices. Their presence in these precious little pies locates them in the heady Christmas-holiday times, but, equally, the lavish mix of fruit is far from everyday.

The mince pie tradition may go way back to medieval times—around 500BS (Before Sugar) when fruit was used as a sweetener for minced meat— but as most of us these days enjoy our sweets without meats, this is one recipe where there is no looking back. 

Though straightforward to make, a bit of foresight is required, as the fruit mix needs to soak for three days to allow the flavour to develop. 

 

 

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Mince Pies
Fruit Filling
75 grams raisins
100 grams brown sugar
1 small lemon, zest and juice
1 small orange, zest and juice
100 grams currants
75 grams sultanas
50 grams mixed peel
½ teaspoon mixed spice
½ teaspoon ground nutmeg
80 grams brandy
100 grams granny smith apple, peeled and cut into chunks
Pastry
90 grams white sugar
180 grams salted butter
270 grams plain flour
1 egg
castor sugar, to dust
Method
  1. Make the fruit mince. Weigh the raisins into a small bowl and set aside.
  2. Weigh the sugar into the mixing bowl and add the lemon and orange zest. Mix 20 seconds/speed 7, the zest should be finely chopped. With the blades still running, add the raisins and chop for a few seconds; they should be in small pieces.
  3. Scrape down the sides of the bowl then add the lemon and orange juice, currants, sultanas, peel, spices and brandy. Mix together 5 seconds/Reverse/speed 1. Allow the mixture to stand for 3 days.
  4. Before using, set the Thermomix blades running at speed 6 and add the apple. It should be “grated” after 5 seconds. Stir it through the fruit mixture.
  5. Make the pastry. Place the sugar into mixing bowl and process 2 seconds/Turbo.
  6. Add the butter and flour and mix 10 seconds/speed 5.
  7. Add the egg and mix 8 seconds/speed 4.
  8. Tip the mixture out onto a work surface and knead together by hand. The dough should be smooth and a lovely buttery colour. Form into a round shape then flatten slightly. Wrap in cling film and refrigerate until firm, at least 30 minutes. 
  9. Heat the oven to 180C. Select a 12-hole mince pie tin and two round cutters, one for the bases and a slightly smaller one for the tops. 
  10. Roll out half the pastry to 2–3 millimetres thick, about as thick as a 50-cent coin. Cut out 12 tops and 12 bottoms. 
  11. Press the larger circles into the holes of the tin for the bases. Fill each one with a teaspoon of the fruit mixture. 
  12. Wet one side of the tops especially on the edges. Lay it wet-side-down on top of the pies and press the edges together. Cut a small slit in each top.
  13. Bake in the centre of the oven until nicely browned and bubbling inside, about 20 minutes.
  14. Generously dust the pies with castor sugar as soon as they come out of the oven. Allow them to cool a little then ease out of the tin on to a cooling rack. 
  15. Once the tin is cold again, repeat with the other half of the pastry and filling.
", "totalTime": " 3 days’ soaking for the fruit; 30 seconds in the Thermomix for the fruit, plus 2 minutes for the pastry; 30 minutes resting; 30 minutes assembly; 15–20 minutes baking", "recipeYield": "24", "recipeIngredient": [ Fruit Filling"75 grams raisins","100 grams brown sugar","1 small lemon, zest and juice","1 small orange, zest and juice","100 grams currants","75 grams sultanas","50 grams mixed peel","1/2 teaspoon mixed spice","1/2 teaspoon ground nutmeg","80 grams brandy","100 grams granny smith apple, peeled and cut into chunks", Pastry"90 grams white sugar","180 grams salted butter","270 grams plain flour","1 egg"," castor sugar, to dust" ], "recipeInstructions": [ " Make the fruit mince. Weigh the raisins into a small bowl and set aside. Weigh the sugar into the mixing bowl and add the lemon and orange zest. Mix 20 seconds/speed 7, the zest should be finely chopped. With the blades still running, add the raisins and chop for a few seconds; they should be in small pieces. Scrape down the sides of the bowl then add the lemon and orange juice, currants, sultanas, peel, spices and brandy. Mix together 5 seconds/Reverse/speed 1. Allow the mixture to stand for 3 days. Before using, set the Thermomix blades running at speed 6 and add the apple. It should be “grated” after 5 seconds. Stir it through the fruit mixture. Make the pastry. Place the sugar into mixing bowl and process 2 seconds/Turbo. Add the butter and flour and mix 10 seconds/speed 5. Add the egg and mix 8 seconds/speed 4. Tip the mixture out onto a work surface and knead together by hand. The dough should be smooth and a lovely buttery colour. Form into a round shape then flatten slightly. Wrap in cling film and refrigerate until firm, at least 30 minutes.  Heat the oven to 180C. Select a 12-hole mince pie tin and two round cutters, one for the bases and a slightly smaller one for the tops.  Roll out half the pastry to 2–3 millimetres thick, about as thick as a 50-cent coin. Cut out 12 tops and 12 bottoms.  Press the larger circles into the holes of the tin for the bases. Fill each one with a teaspoon of the fruit mixture.  Wet one side of the tops especially on the edges. Lay it wet-side-down on top of the pies and press the edges together. Cut a small slit in each top. Bake in the centre of the oven until nicely browned and bubbling inside, about 20 minutes. Generously dust the pies with castor sugar as soon as they come out of the oven. Allow them to cool a little then ease out of the tin on to a cooling rack.  Once the tin is cold again, repeat with the other half of the pastry and filling. " ] }