Berries andPie

baking, cooking, recipes, eating, and obsessing over food

Wednesday, December 16, 2009

Fruit Mince Pies

Fruit Mince Pies

Last year I posted on making your own fruit mince, but spirit of Christmas and all, I thought it a timely occasion to elaborate.

I love my fruit mince pies as much as the next gal/guy/tentacled snow-lizard, but the store-bought ones have nothing on the home-made brandy-rich variety you baked in your kitchen.

You can make your fruit mince to taste: don't like nuts? don't add them; candied fruit peel not your thing? good--I applaud you--out it goes! I personally like to add extra spice and more brandy to mine, and they go down a treat in our household. They also make great little Christmas gifts for co-workers!

The fruit mince is one of those things that gets better after a week or so. I read the fabulous Maggie Beer starts making hers as early as 6 months ahead. I, for one, am not that brave. I've made mine a month ahead and the flavour is fabulous.

My major gripe with store-bought variety is the pastry. It's often so crumbly it can't be removed from the casing. The pastry used in this recipe is essentially a shortbread and the result is brilliant.

Give it a try!

Fruit Mince Pies

(Makes 12)

Shortbread Pastry:
250g Plain Flour
150g Butter
85g Icing (Confectioners Sugar)
2-3 tbspn Iced Water

Approx. 1 cup fruit mince (see recipe)


1. Rub the butter into the flour and sugar

2. Using a knife, add the cold water in, a small amount at a time till the mixture starts to come together. Bring together with your hands.

3. Wrap in cling wrap, and place in fridge.


Pulse the flour, butter and sugar in a food processor until completely combined.

4. Preheat oven to 180C fan-forced, 200C conventional.

5. Roll out 2/3 of the pastry between two sheets of baking paper until 4mm thick. Cut out 3" rounds and press into a cupcake tray.

6. Fill each case with fruit mince (about 1 tbspn).

7. Roll out the remaining pastry, and cut 1.5 inch rounds for your pie lids, and cover each pie. I don't seal the edges; just leave the edges of the lid sitting snuggly inside the case, just touch the sides (as you can see pictured).

8. Place in oven for 20-25 minutes, or until pastry is golden and dry.

Tuesday, December 15, 2009

So... We Need to Talk.

Balsamic Roasted Beetroot, Spanish Onion, Basil & Linguine

Hiya Blog, and blogadiers. It's been a while, and I've, well... I've been seeing other people.

It's not you--really it's not. It's me.

That spark and passion that makes me want to post here; to cook, and photograph it; to seek out new life and new... Wait, no, that's Star Trek.

Basically, the passion's been gone for awhile. I rediscovered my love of reading recently, and in-between 20+ novels in 2 and a half months, NaNoWriMo, work, and life, I’ve been neglecting you.

I'm sorry. You deserve better.

BUT, I decided this: I still love you. Really I do. But I don't want to post here for the sake of posting. When I do, I post half-bottomedly, and you deserve better than that. So I'm going to post because I have something to say. Not because I feel obliged.

So here I am. With Christmas practically upon us I'm gearing up for cookies and puddings, and family, and fruit mince pies. I'll be seeing you around soon!

And Merry Impending Christmas!