Christmas is a hearty time of the year, especially around the dining table. Pull all the stops with these platefuls of goodness and watch your friends and family make delicious memories.
Fruity Mince Pie
Nothing spells Christmas like a zesty bite of fruit encased in a light and crumbly pastry.
Recipe Courtesy: Chef Sujan Mukherjee, Taj Hotels
Ingredients:
Filling
600 gms minced soaked fruits
1 apple grated
2 lemon zest
50 gms apricot jam
Pie shell
375 gms flour
260 gms butter unsalted
125 gms castor sugar
1 egg
Method:
- Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix
- Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10mins.
- Scoop the mince fruits into a bowl and add apple and zest.
- Heat oven to 200C, roll out the pastry to 3mm thickness. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays.
- Put 11⁄2 tbsp mince fruit mixture into each. Brush the edge of each pie with a little beaten egg.
- Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.
- Bake mince pies for 15 to 20 minutes until golden brown.
- Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.
