Dessert mince pies recipe
Dessert Mince Pies recipe
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|For the Shortcrust Pastry:|
|400 g||plain flour|
|200 g||caster sugar|
|6 medium||eggs, yolks only|
|4 tbsp||cold water|
|For the mince pie:|
|1 small||apple, cored|
|50 g||mixed peel, grated|
|100 g||brown sugar|
|1 large||lemon, grated rind|
Making the pastry:
Sift the flour into a large bowl. Add the butter, eggs yolks and the sugar. Combine until well blended. Lightly knead the pastry until smooth.
Wrap the pastry in cling film and leave in the refrigerator for 30 minutes.
Making the filling:
Grate the apple skin.
In a large mixing bowl mix together the grated apple, sultanas, raisins, currants, mixed peel, chopped, almonds, lemon rind, mixed spice, brandy, rum, brown sugar and banana. Set aside.
Preheat the oven to 180°C.
Divide the pastry in half and roll one half out thinly and use it to line tartlet tins.
Fill each tartlet case with the mincemeat mix.
Roll out the remaining pastry and cut into circles to fit the tarts as lids. Dampen the pastry edges and press the tops down lightly.
Bake in the oven for 25 minutes.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Dessert mince pies recipe
Recipe type: xarchivex
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