These mince pies are a traditional Christmas snack or after dinner dessert, the combination of the spiced mixed fruits with the deliciously crumbly almond pastry is absolutely divine.
Almond Pastry
Ingredients
260g (1 3/4 cups) plain flour, sifted
185g (3/4 block) chilled Fairy margarine, cut into small pieces
80g (2/3 cup) ground almonds
75g (1/3 cup) caster sugar
2 egg yolks
3 tablespoons cold water
Method
Combine flour and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add the ground almonds and sugar. Pulse the processor to just combine. Add egg yolk and sufficient water until pastry comes together
Knead dough lightly on a board, pat two thirds into a flat round shape. Wrap in baking paper. Repeat with the remaining one third. Place into the refrigerator for 30 minutes to chill
Preheat oven to 180°C
Tips & Hints
Option: Use a 6cm star shape cutter to make a different top for the pies.
Filling
Ingredients
50g dark chocolate, roughly chopped
1/4 cup currants
1/2 cup diced dried figs
60ml (1/4 cup) brandy
1/2 cup sultanas
1 small apple, grated
Finely grated zest of 1 orange
1 tablespoon brown sugar
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
Method
Place all of the filling ingredients into a food processor and combine until the mixture just comes together
Assembly
Ingredients
Icing sugar, for dusting
Method
Roll out the larger of the pastry onto a lightly floured board. Cut out 12 x 8cm discs with a cookie cutter. Line a 12 hole patty pan with the discs. Divide the filling between the pastry cases
Roll out the remaining pastry and cut out 12 x 6cm discs. Brush the edges with water and place over the top and seal the edges together
Bake in the oven for 15 minutes or until the pastry is golden brown
