Recipe: The Fairmont, The Palm's Mince Pies

Traditional English festive pies
ByJasmine BandaliSaturday , 20 December 2014
Recipe: The Fairmont, The Palm's Mince Pies
© ITP Images

SERVES 15

INGREDIENTS
FOR THE MINCEMEAT (PREPARE 24 HOURS AHEAD)

350g black raisins, finely chopped
375g black currants, finely chopped
225g sultanas, finely chopped
225g cranberries, finely chopped
225g red cherries, finely chopped
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
The juice and zest of 2 oranges
The juice and zest of 2 lemons
50g almonds, finely chopped
50g cashew nuts, finely chopped
350g brown sugar

FOR THE PASTRY
350g plain flour, sifted
A pinch of salt
225g unsalted butter, softened
1 egg, whisked
50ml cold water
2 tbsp icing sugar

METHOD
1 In a large bowl, combine the finely chopped dried fruits ground cinnamon, freshly grated nutmeg, zests of orange and lemon together in a bowl until thoroughly mixed and set aside.
2 Dissolve the brown sugar in the juices of orange and lemon and pour it over the dried fruit mixture. Cover the bowl and let it stand overnight.
3 Stir the mixture the next day and then store in sterile, dry jars if not using immediately. It will keep for three to four weeks.
4 Place the flour and salt in a large bowl and then rub in the softened butter by hand, until the mixture resembles fine breadcrumbs.
5 Stir in the egg with a cold knife.
6 Add the cold water, a teaspoon at a time, until the mixture binds together to form a dough.
7 Wrap the dough in clingfilm and keep it in the refrigerator for a minimum of 15 minutes.
8 Preheat the oven to 180C.
9 Divide the dough into two portions.
10 Thinly roll out one portion of the dough onto a lightly floured surface and cut out large round discs with a pastry cutter.
11 Line the large round discs into greased tart cases.
12 Thinly roll the other portion of the dough and cut out small round discs with a pastry cutter and set aside.
13 Fill the pastry lined cases with 2/3 cup of the mincemeat.
14 Dampen the edges of the small round discs with cold water and press them lightly into position over the filled pastry lined cases to form lids, sealing the edges.
15 Bake the pies for 20 minutes until golden brown.
16 Remove the tarts from the oven and sprinkle with icing sugar.

 

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