Christmas Fruit Mince Pies

By Teresa on 18 December 2007 | Viewed 5852 times

A Christmas favourite in our house. These can be enjoyed by anyone and everyone. The end product may be a bit crumblier than gluten containing pies, but they still taste delicious.

Ingredients

Sweet Shortcrust Pastry
3/4C Rice Flour
1/4C Potato Flour
1/4C Tapioca Flour
1t Guar/Xantham Gum
3T Icing Sugar
90g Cold Butter, chopped
1 Egg, lighly beaten

Filling - Approx 6 Cups. 1 Cup makes 16 pies.
1C Brown Sugar
2 Med Apples, unpeeld, quartered and cored
275g Packet Suet
1 1/4C Currents
1 1/4C Sultanas
1 1/4C Raisins
1 1/4C Mixed Peel
1/4C Blanched Almonds
1/4t Salt
1/2t Ground Nutmeg
2T Brandy/Whiskey/Orange Juice

Method

Pastry: Sift the flour and icing sugar into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles dry breadcrumbs. Make a well in the centre and add the egg and 1-2 teaspoons of water until the dough is starting to come together. Don’t add any more water than necessary. Turn out onto a surface lightly dusted with potato flour and knead briefly to bring dough together into a smooth ball. Wrap in plastic wrap and chill for at least 30 mins. Roll out between 2 sheets of baking paper lightly dusted with potato flour until 3mm thick. Cut out rounds approx 7cm diameter. Place into greased patty or muffin tins. Cut out tops using a 6cm diameter cutter, or cut pastry into desired christmas shapes.
Filling: Mince or finely chop apples, suet, currents, sultanas, raisins, peel and almonds. Add sugar, salt, nutmeg and brandy. Mix well and spoon into clean jars and seal. If using orange juice, keep in fridge.
Spoon mixture into each pastry case, brush the edges of the bases with some egg and place the tops over the fillings, pressing slightly around the edges to seal the pies. Glaze with egg and bake at 180oC for 15 mins or until slightly browned. Serve dusted with icing sugar.

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