Women's Weekly Food

FRUIT MINCE PIESPREP + COOKTIME 1 HOUR (+ REFRIGERATION)MAKES 1 2You’ll need a7.5cm round cutterand a 4.5cm star cutter, or you cancut the stars out freehand using asharp−pointed knife.1 cup(150g) plain flour1 tablespoon icing sugar1 tablespoon custard powder90g cold butter, chopped1 egg, separated1 tablespoon iced water,approximately1 cup fruit mix (recipe right)1 teaspoon finely grated lemon zest1 tablespoon white sugar1 Grease a12−hole (2−tablespoon/40ml) round−based patty pan tray.2 Process flour, icing sugar, custardpowder and butter until crumbly.Add egg yolk and enough of thewater to make ingredients just cometogether. Knead dough on a lightlyfloured surface until smooth. Wrapdough in plastic wrap. Refrigerate for30 minutes.3 Preheat oven to 200°C/180°C fan.4 Roll two−thirds of the doughbetween sheets of baking paperuntil 3mm thick. Using the roundcutter, cut out 12 rounds fromthe pastry (re−roll pastry scrapsif necessary to make a total of12 rounds). Press rounds into tray.Reserve pastry scraps.5 Combine fruit mix and zest in amedium bowl. Drop level tablespoonsof fruit mixture into pastry cases.6 Roll remaining dough betweensheets of baking paper until 3mmthick. Using the star cutter, cut out12 stars. Place stars in centre of pies.Brush with egg white and sprinklewith white sugar.7 Bake pies for 20 minutes or untilpies are browned lightly. Stand for5 minutes before transferring toa wire rack to cool.``````FRUIT MIXPREP TIME 40 MINUTES (+ STANDING)MAKES 16½CUPS (3KG)``````2⅓ cups (375g) sultanas2 cups (320g) dried currants2⅓ cups (375g) coarsely choppedraisins1 cup (150g) finely choppedpitted dates⅔ cup (120g) finely choppedpitted prunes1 cup (200g) finely chopped dried figs2 large apples (400g), grated coarsely¼ cup (90g) golden syrup or treacle2¼ cups (500g) firmly packeddark brown sugar2 cups (500ml) brandy2 teaspoons ground ginger1 teaspoon ground nutmeg1 teaspoon ground cinnamon``````1 Combine ingredients in a largebowl. Cover tightly with plastic wrap.2 Store fruit mixture in a cool, darkplace for a month (or longer, ifdesired) before using. Stir mixtureevery 2 or 3 days.COOK’SNOTESFRUIT MINCE PIESFruit mince pies will keep inan airtight container for up to1week.Piescanalsobefrozenfor up to 3 months. Thawovernight in the fridge.You could make a double batchof these mince pies and topone batch with stars and theother with a lattice pattern.Roll reserved pastry as directedin step 6, then cut pastry into3mm-wide strips. Arrange stripson tarts in a lattice pattern.Top ti psRemaining fruit mince can be usedto make your Christmas cakes andpuddings. Mince tarts also make alovely gift, wrapped in Cellophaneand decorated with ribbon.Deck The Halls Feast