Dessert Mince Pies

No recipe Image

Have you prepared this dish and taken a picture?

print save Save to... share with friends upload images

Ingredients

	For the Shortcrust Pastry:
400 g	plain flour
200 g	caster sugar
6 medium	eggs, yolks only
4 tbsp	cold water
	For the mince pie:
1 small	apple, cored
100 g	sultanas
100 g	raisins
100 g	currants
50 g	mixed peel, grated
50 g	almonds
1 tsp	brandy
1 tbsp	rum
100 g	brown sugar
1	banana
1 large	lemon, grated rind

Method

Preparation time: ca. 45 min / Grade of difficulty: medium / Calories per portion: n/a

Making the pastry:
Sift the flour into a large bowl. Add the butter, eggs yolks and the sugar. Combine until well blended. Lightly knead the pastry until smooth.

Wrap the pastry in cling film and leave in the refrigerator for 30 minutes.

Making the filling:
Grate the apple skin.

In a large mixing bowl mix together the grated apple, sultanas, raisins, currants, mixed peel, chopped, almonds, lemon rind, mixed spice, brandy, rum, brown sugar and banana. Set aside.

Preheat the oven to 180°C.

Divide the pastry in half and roll one half out thinly and use it to line tartlet tins.

Fill each tartlet case with the mincemeat mix.

Roll out the remaining pastry and cut into circles to fit the tarts as lids. Dampen the pastry edges and press the tops down lightly.

Bake in the oven for 25 minutes.