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Grandpa
Pencil's
Christmas
Recipe
Christmas
Mince Pies
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Ingredients:
Mince
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- 250g
stoned and chopped Prunes
- 250g
chopped Dried Apricot
- 250g
chopped Raisins
- 250g
chopped Currents
- 250g
Brown Sugar
- 1
cup cold, strained, Tea
- 2
finely chopped peeled apples
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- 1
Lemon (juice and grated
rind only)
- 125g
melted Butter
- 1/2
cup Brandy
- 100g
blanched and chopped Almonds
- 1/2
teaspoon Ground Cloves
- 1/2
teaspoon Grated Nutmeg
- 1
teaspoon Ground Cinnamon
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Ingredients:
Pastry
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- 4
cups Plain Flour
- 1
pinch Salt
- 250g
Butter
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- 2
tablespoons Caster Sugar
- 2
Egg Yokes & 1 White
- 4
tablespoons Ice Water
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You
will need
A
mixing
bowl,
an
airtight
storage
jar,
wooden
spoon,
a
sharp
knife,
a
board,
baking
paper
and
oven
tray
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Directions:
Mince
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- Place
dried fruit, sugar and
cold tea in a bowl
- Cover
and leave overnight
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- Add
and mix balance of ingredients
and store for a few days
in a sterile airtight container
to mature flavours
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Directions:
Pies
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- Sift
flour and salt into a mixing
bowl
- Cut
butter into small chunks
and add to flour
- Rub
the mixture with fingers
until it has the texture
of bread crumbs
- Add
sugar
- Make
a well in the centre of
the mixture
- Mix
egg yokes to the water
and combine quickly with
a knife
- Press
dough together with your
fingers
- Turn
out onto a floured board
and knead until smooth
- Roll
into 2 balls
- Wrap
each in cling wrap
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- Chill
for 1 hour
- Roll
the pastry out thinly
- Cut
rounds to fit tartlet or
patty tins
- Lay
down pie bases in the tins
- Cut
rounds of pastry for the
lids
- cut
out a small hole or star
from each lid (you can
stick this piece to the
side of the lid if you
wish)
- Fill
pies with mince and put
lids on pressing down around
the edges
- Glaze
with beaten egg white
- Cook
in a moderate hot oven,
190c, for about 20 to 25
minutes until a pale golden
colour
- Can
be served warm or at room
temperature
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