Christmas fig mince pies
- 125 gram dried figs, chopped finely
- 1/3 cup (45g) dried cranberries
- 1/3 cup (50g) raisins, chopped
- 1/4 cup (40g) mixed peel
- 1/4 cup (55g) finely chopped glacé ginger
- 1/4 cup (60g) finely chopped glacé peach
- 1 small apple (130g), grated
- 1/3 cup (75g) firmly packed brown sugar
- 2 tablespoon fig jam
- 1 teaspoon finely grated orange rind
- 2 tablespoon orange juice
- 1 cinnamon stick, halved
- 1 teaspoon mixed spice
- 1/3 cup (80ml) brandy
- 1 egg white, beaten lightly
- 3 cup (450g) plain (all-purpose) flour
- 1/2 cup (110g) caster sugar (superfine sugar)
- 225 gram cold butter, chopped
- 1 egg, beaten lightly
- 1 tablespoon iced water, approximately
Christmas fig mince pies
- 1Combine fruit, sugar, jam, rind, juice, spices and brandy in a medium bowl. Cover, stand for 1 week or up to a month; stir mixture every 2 or 3 days.
- 2Make pastry: Blend or process flour, sugar and butter until crumbly. Add egg and enough of the water, processing until ingredients come together. Knead pastry on a floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.
- 3Grease two 12-hole (2-tablespoon/40ml) deep flat-based patty pans. Divide pastry into thirds. Roll one portion of pastry between sheets of baking paper until 3mm thick; cut 12 x 7cm rounds from pastry. Repeat with another portion of pastry. Press rounds into pan holes; prick bases all over with a fork. Refrigerate 30 minutes.
- 4Preheat oven to 200°C.
- 5Roll remaining pastry between sheets of baking paper until 3mm thick; cut 12 x 6.5cm fluted rounds and 12 x 6.5cm star shapes from pastry.
- 6Discard cinnamon stick from fruit mince mixture; spoon fruit mixture into pastry cases. Top with pastry shapes, pressing edges to seal; brush pastry with egg white.
- 7Bake pies about 20 minutes. Leave pies in pans for 5 minutes before transferring onto wire racks to cool. Just before serving, dust with sifted icing (confectioners’) sugar, if you like.
You will need to start this recipe at least 1 week ahead. Mince pies will keep well in an airtight container for up to 2 weeks.
The Latest from Australian Women's Weekly Food
- Easy combination fried riceYesterday 3:00am
- Chocolate chip cookiesYesterday 1:21am
- Pulled salmon tortillas with red cabbage slawJun 20, 2021
- Corned beef and red cabbage sandwichJun 20, 2021
- Potato and leek soupJun 20, 2021
- Spaghetti carbonara with peasJun 20, 2021
- Our best brussels sprouts recipesJun 20, 2021
- Miso noodle hotpotJun 20, 2021
- Cheesy polenta and sausage bakeJun 20, 2021
- Mini chicken and leek piesJun 20, 2021
- Savoury pie recipes that will feed the familyJun 20, 2021
- Easy risotto recipesJun 19, 2021
- Our best pancakes recipeJun 19, 2021
- 23 luscious lamb recipes for your slow cookerJun 19, 2021
- Indian roasted tomatoes, chickpeas and chilliJun 19, 2021