Brown Sugar & Cranberry Mince Pies

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MAKES: 24

METHOD

For the filling

  1.  Place all the ingredients in a medium saucepan and cook for 15 min. 
  2. Stir occasionally and cook until the liquid is absorbed and the fruit is soft. 
  3. Set aside and allow the mixture to cool.

For the pastry

  1. Place all the dry ingredients and butter in a food processor and process until the mixture looks like coarse breadcrumbs. 
  2. Add the eggs and process until the pastry comes together. Turn out the pastry and divide in two. Roll out each piece of pastry to about 5mm thick between two sheets of baking paper. Allow the pastry to rest in the fridge for about 30 min.
  3. Preheat the oven to 160°C.
  4. Grease two, 12-hole muffin tins.
  5. Remove the pastry from the fridge and, using a 7cm fluted cookie cutter, cut out 24 rounds of the pastry. Place them in the muffin tins and press down slightly.
  6. Using a star or snowflake shaped cutter, cut a further 24 out of the pastry for the lids of the mince pies. Fill each base with one heaped tbsp of fruit mix and top with the pastry lids. Refrigerate for a further 30 mins.
  7. Once the pies are well chilled remove from the fridge. Brush the beaten egg over the tops of the pastry.
  8. Bake for 30-35 min or until golden brown. Transfer to a wire wrack and allow the mixture to cool.
  9. Dust with icing sugar and serve.

INGREDIENTS

For the filling
1 Granny Smith apple, peeled and grated
110g currants
120g sultanas
85g mixed peel
80ml maple syrup
110g light brown sugar
60g salted butter, chopped
110ml Monkey Shoulder Whiskey
450g frozen cranberries
zest of 1 lemon

For the pastry
400g cake flour, sifted
300g salted butter, cold and diced
90g light brown sugar
½ tsp ground ginger
½ tsp ground cinnamon
2 free-range eggs
1 vanilla pod seeds, scraped
1 extra free-range egg, lightly beaten for the egg wash

RECIPE, IMAGE, AND STYLING
Recipes by Diane Heierli. Photography by C&D Heierli.