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
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 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
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