23 December, 2015
Even though I make all sorts of pies at home, fruit mince pies has never been on the list until very recently. I’m embracing a lot of new things, now that I am surrounded with people who celebrate Christmas in a whole new different style to what I had grown up to. Christmas puddings, gingerbread, Pavlova, mince pies, glazed ham, eggnog, mulled wine to name a few of those foods that I have grown accustomed to and had begun to fall in love with.
It’s existing to see people getting ready for Christmas months ahead, making their puddings, fruit mince and fruit cakes and then letting them mature nice and slow until the season is here. It’s all about indulgence and what brings people together better than food does.
After making hundreds of gingerbread, my next quest was to make mince pies. I was convinced by a good friend of mine, to make my own fruit mince at home and I have to say, it is totally worth it. It’s simple yet tastes way better than the store bought ones.
I learnt that, these pies were filled with meat in the old times and were made in oval shape. It has evolved to the star topped fruit mince pies with time, but has always been the symbol of Christmas in many households.
I have used small pie cases (3 inch) but you can use the mini pie case as well. Do not overfill the cases or it will overflow while baking.
- A batch of shortcrust pastry
- 300g fruit mince
- 1 egg and 2 tbsp. of milk (to glaze)
- Preheat oven to 180 °C.
- Roll out the shortcrust pastry to 3mm thickness.
- Cut out round shapes for the base of the pie.
- Once 20 bases are cut, roll out again and cut star shapes to top the pies.
- Layer a pie tray or pie cases with pastry, fill with a spoonful of fruit mince.
- Place the star on top.
- Place in the fridge for about 10 minutes.
- Whisk egg and milk together and wash each pie lightly, using a brush. Sprinkle some demerara sugar on top if you like.
- Bake for about 20 minutes or pastry is cooked and golden.
- Let cool on a wire rack.
- Dust with confectioners’ sugar before serving.
- Store in an airtight container for up to a week in cooler weathers and 3-4 days in warm weathers.
- If you want to keep them for longer, freeze in sealed plastic bags. Place parchment paper in-between pies to stop them from sticking to each other