CHERRY AND BERRY FRUIT MINCE PIES

(Makes 24)

FILLING

250 g   dried fruit mix

1          apple, peeled and grated

250 g   pitted fresh SWEET CHERRYTIME cherries

60 g     dried cranberries

100 g   soft brown sugar

50 g     butter

2,5 ml  ground cinnamon

2,5 ml  ground ginger

60 ml   orange liqueur OR orange juice

PASTRY:

300 g   cake flour

185 g   butter (cold), cut into blocks

50 g     icing sugar

            seeds from 1 vanilla pod or use 10 ml vanilla essence

1          egg yolk

±50 ml ice cold water

            egg wash for brushing (1 egg mixed with 30 ml milk)

            castor sugar for sprinkling

            icing sugar for dusting

METHOD:

  • TO MAKE THE FILLING: Place all the filling ingredients plus 50 ml water in a saucepan over medium heat and stir for a few minutes
  • Cover and simmer, stirring occasionally, for 15 minutes or until the fruit has softened and the mixture has thickened. Cool completely
  • TO MAKE THE PASTRY: Place the butter, flour and icing sugar in a food processor. Process until fine crumbs form.
  • Beat together the vanilla, egg yolk and iced water.
  • Add just enough of the liquid to the dry ingredients until the pastry just comes together, adding extra iced water, if necessary.
  • Place the dough onto a lightly floured surface and knead gently into a disc. Wrap in plastic wrap and rest in the fridge for about 30 minutes.
  • TO MAKE THE MINCE PIES: Preheat the oven to 180°C and grease 2 muffin pans very well
  • Roll out the pastry on a lightly floured surface to 3mm thick and use a 7/8cm round cookie cutter to cut out 24 discs. Reroll the dough cuttings and cut out 24 stars
  • Place the pastry discs into the prepared muffin pans, add filling and brush the edges of the pastry with egg wash
  • Top with a star, brush with more egg wash, dust with castor sugar and bake for ±20 minutes until the pies are golden brown and cooked
  • Remove the pies from the pans after cooling for 5 minutes
  • Cool and dust with icing sugar just before serving

 

 

 

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