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Receta Dry Fruit And Nut Mince Pie
by Global Cookbook

Dry Fruit And Nut Mince Pie
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Ingredientes

  • 2 x Large eggs, (for the egg wash), beaten Icing sugar for dusting *FOR THE SHORTCRUST PASTRY Or possibly SWEET PASTE***
  • 200 gm Unsalted butter
  • 100 gm Castor sugar
  • 3 x Large eggs, refrigerated
  • 400 gm Flour, sieved
  • 150 gm Black currants
  • 150 gm Raisins
  • 150 gm Orange peel, minced
  • 75 gm Prunes or possibly dry apricots, destoned and minced
  • 110 gm Almonds, sliced
  • 60 gm Pine nuts, (chilgoza)
  • 1 x Lemon, zest of
  • 75 ml Orange juice
  • 1/4 tsp Cinnamon pwdr, (1 g)
  • 1 x 1 gram clove pwdr
  • 1/4 tsp Nutmeg pwdr, (1 g)
  • 3 Tbsp. Golden brown syrup, (45 ml)

Direcciones

  1. To prepare the sweet paste: Whisk butter and sugar till fluffy. Add in Large eggs and whisk till fully incorporated. Mix in the flour and chill for 10 min. Roll out into a 1/4 cm. thick rectangular shape, cut 32 roundels. Mix all the filling ingredients and keep aside for two hrs.
  2. Divide into 16 equal portions.
  3. To prepare the moulds: Line moulds with the sweet paste, discarding any overlaps. Spread a portion of the filling in each, cover with the remaining sweet paste roundels. Brush with the beaten egg Bake in a pre-heated oven at 250 C for 30 min. Dust with icing sugar. Serve as dessert with brandy cream.
  4. NOTES : Makes 16 pies