- for the mince
250 g crimson raisins, roughly chopped
250 g raisins, roughly chopped
250 g sultanas
250 g dried cranberries
250 g mixed lemon & orange zest
200 g brown sugar
200 ml water
2 tsp NoMU Vanilla Extract
2 tsp NoMU Sweet Rub
100 ml brandy
2 tbsp melted butter
Sprinkling of sugar
Sweet Pastry
- equipment
7 cm round cookie cutter
6 cm round cookie cutter
6 cm star cutter
3 x 12 hole 1 tbsp miniature tart tins
Small sieve
Mince Pies
Place the raisins, sultanas, dried cranberries and mixed zest into a bowl and mix well with the Sweet Rub. In a saucepan place the sugar and water and bring to a boil to make a sugar syrup. Add the vanilla, brandy and the all the dried fruit. Simmer on a very gentle heat for 20 minutes. Place in sterilized jars and either use to make mince pies or bread & butter pudding!
Preheat the oven to 180°C
Roll out the pastry on a floured surface until 3 mm in thickness. Use a 7cm cookie cutter to cut out 36 rounds of pastry. Spread
butter on the bases of the miniature tart tins and then line with the pastry. Fill the pastry with 1 tbsp of Christmas mince. Roll
out the remaining pastry and use a 6cm cookie cutter to cut out rounds. Alternatively use the 6cm star cutter to cut out stars.
Gently press the little rounds or stars on top of the Christmas mince. Brush the lids with melted butter and sprinkle over the
sugar.
Bake in the oven for 15 – 20 minutes until golden! These are great served with custard!
Makes 36
