Fruit mince pies

Name: Fruit mince pies
Prep time: 1 h 40 min
Cook time: 20 min
Total time: 2 h
Yield: Makes 12
Ingredients: 120 g (4 oz) chopped mixed peel; large pinch ground cinnamon; ½ teaspoon ground mixed spice; large pinch ground nutmeg; 250 g (8 oz) suet, shredded; 25 g (¾ oz) slivered almonds; 185 g (6 oz) plain flour; 1 egg yolk; 2 drops vanilla extract or essence; 80 ml (2¾ fl oz) brandy; 185 g (6 oz) demerara sugar; 250 g (8 oz) raisins; 250 g (8 oz) currants; 25 g (¾ oz) hard white fat, such as lard, chilled and cut into cubes; 250 g (8 oz) sultanas; finely grated rind and juice of ½ lemon; 115 g (3¾ oz) unsalted butter, chilled and cut into cubes; 250 g (8 oz) cooking apples, peeled, cored and roughly chopped; caster sugar, to dust

Preparation info

Makes
12

Difficulty
Medium
Ready in
2 hr

Appears in

Christmas

By Le Cordon Bleu

Published 1999

About

Home-made fruit mince pies are the traditional accompaniment to drinks when guests come round over Christmas. These ones are made with meltingly short pastry and a brandy-laced mincemeat.

Ingredients

Mincemeat

See Chef’s tip

250 g (8 oz) suet, shredded
250

December
Christmas
Pie
Winter

Method

To make the mincemeat, place the suet, apple, mixed peel and raisins in a food processor and, using the pulse button, break down roughly. Place in a large bowl, add the remaining ingredients and stir to combine well.
Spoon the mincemeat into four x 500 ml (