Breville BFP650 manual Fruit mince pies, Makes 36 serves

Sweet treats continued

Fruit mince pies

Makes 36 serves

200g beef suet, well chilled

2 small Granny Smith apples, peeled, cored and quartered

750g mixed dried fruit

¼cup slivered almonds ½ cup brown sugar

¼teaspoon mixed spice

2 teaspoons grated lemon zest

¼cup lemon juice

¼cup brandy

1 quantity Rice Sweet Shortcrust Pastry (see R28)

1 egg white, lightly beaten, for brushing

1 tablespoon caster sugar, extra

1.Assemble ikon™ Food Processor using fine shredding disc.

. Remove membrane from suet. Grate suet and apple. Remove from processing bowl and set aside.

. Reassemble ikon™ Food Processor using Quad® processing blade.

4.Place dried mixed fruit and almonds into processing bowl. Process until chopped. Add grated apples, suet, sugar, mixed spice, lemon zest, lemon juice and brandy. Process until minced to desired consistency.

5.Place minced mixture into a sterilized jar. If possible, refrigerate fruit mince for a minimum of 1 month before using to allow the flavour to mature and the mixture to become syrupy.

6.Roll out pastry on a lightly floured surface and cut into rounds to fit shallow patty pans and corresponding number of pastry tops.

7.Place 1 tablespoon of fruit mince mixture into each of the pie bases, cover with pastry tops, crimp the edges, brush lightly with egg white and lightly dust with caster sugar. Cut a cross in the top of each pie top with tip of a sharp knife.

8.Bake in a preheated oven at 200ºC for 15-20 minutes or until cooked and golden.

Serve hot or cold.

If suet is not available substitute with chilled butter.

NOTE: All recipes use Australian Standard Measuring Cups and Spoons.	R27
BFP650_IB_FA.indd 27	17/4/09	3:27:54	PM