Mince pies

Ingredients for 1 servings:

• 1 kg mixed dried fruits, e.g. raisins, sultanas, oranges, apples, etc.
• 250 g candied fruits
• 125 g almonds, chopped
• 5 apples
• 250 g cane sugar
• 10 orange(s), untreated, grated peel and juice
• 5 lemon(s), untreated, grated peel
• 3 tbsp gingerbread spice
• 1 tbsp clove powder
• 1 piece(s) ginger root, walnut-sized or 1 level tablespoon ginger powder
• ½ tsp nutmeg
• 2 tsp cinnamon
• 500 ml oil (peanut)
• 5 tbsp Brandy (Apricot Brandy), or more
• 1 ¼ kg flour
• 750 g butter, liquid
• 7 eggs
• 5 pinch(s) salt
• 5 tbsp water

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 1 hour; Total time approx. 2 hours 30 minutes

English Christmas specialty, for 30 pieces

Chop the dried fruit, candied fruit, and apples, add the chopped almonds, brown sugar, zest, spices, brandy, and oil, and mix well. Purée about half of the mixture, then add it back to the remaining mixture and mix well. Place the resulting mincemeat on a baking sheet lined with baking paper and bake in the oven at 100°C for about 3 hours, stirring frequently. Make the shortcrust pastry in 5 batches. Quickly knead the ingredients (250g flour, 150g butter, 1 egg, 1 pinch of salt, 1 tbsp water), shape into a ball, wrap in cling film, and chill for about 30 minutes. Roll out the shortcrust pastry and cut out 6 circles to fit the tins and lids. The size of the circles must be adjusted to the size of the muffin tin cups. There should be a small rim extending over the holes, which will be connected to the lid after filling with mincemeat. Pour the batter for the base into the greased muffin tins and spread the mincemeat into them. Brush the lids with water along the edges, place them on the holes, and press the edges together. Brush all the mince pies with beaten egg. Bake in a preheated oven at 180°C for about 25 minutes until golden brown. Sprinkle with icing sugar and serve cold, or even better, warm.