Recipe

Eccles mince pies

This perfect Christmas midday snack goes well with a glass of mulled wine.

Jul 31, 2009 2:00pm
  • 1 hr cooking
  • Makes 63 Item
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Ingredients

Eccles mince pies
  • 7 sheets puff pastry
  • 1 egg white, beaten lightly
  • 1 1/2 tablespoon white sugar
Fruit mince
  • 1 cup (150g) raisins
  • 1 cup (160g) dried currants
  • 1 cup (160g) sultanas
  • 1 slice (35g) dried pineapple
  • 2 tablespoon glac&eacute cherries
  • 1/4 cup (40g) blanched almonds
  • 1 apple (200g), grated
  • 1/2 cup (110g) lightly packed light brown sugar
  • 50 gram butter, melted
  • 1 tablespoon finely grated orange rind
  • 1/4 cup (60ml) orange juice
  • 1/4 cup (60ml) brandy
  • 1/2 teaspoon mixed spice

Method

Eccles mince pies
  • 1
    Make fruit mince. Process dried fruit and nuts until coarsely chopped. Transfer mixture to large bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 days, stirring daily.
  • 2
    Preheat oven to 200°C/400°F. Line three oven trays with baking paper.
  • 3
    Cut each pastry sheet into nine squares. Top each with heaped teaspoons of mince; brush pastry edges with egg white. Gather sides of pastry together to encase filling; turn pies upside down onto trays. Gently flatten pies; cut two slits in top of pies. Brush pies with egg white; sprinkle with sugar.
  • 4
    Bake pies 15 minutes or until golden brown. fruit mince Process dried fruit and nuts until coarsely chopped. Transfer mixture to large bowl; stir in remaining ingredients. Refrigerate, covered, at least 2 days, stirring daily.

Notes

Fruit mince will keep for at least a year in an airtight container in the refrigerator. The flavours will intensify the longer it is left before using. This recipe makes 3½ cups. You can also use ready-made fruit mince if you're running out of time.

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