56
RECIPES
½ cup sultanas.
Apple and Rhubarb: In Step 3 add ½ cup
cooked rhubarb.
FRUIT MINCE PIES
Makes 36 serves
INGREdIENTS
200g beef suet, well chilled
2 small Granny Smith apples, peeled, cored
and quartered
750g mixed dried fruit
¼ cup slivered almonds
½ cup brown sugar
¼ teaspoon mixed spice
2 teaspoons grated lemon zest
¼ cup lemon juice
¼ cup brandy
1 quantity Rice Sweet Shortcrust Pastry
(see page 58)
1 egg white, lightly beaten, for brushing
1 tablespoon caster sugar, extra
METHOd
1. Assemble food processor using fine
shredding disc.
2. Remove membrane from suet. Grate
suet and apple. Remove from processing
bowl and set aside.
3. Reassemble food processor using
quad blade.
4. Place dried mixed fruit and almonds
into processing bowl. Process using the
PULSE function. 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 sterilised
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