TheAustralianWomensWeekly_Food_Issue_22_2016

SUGARED

ALMONDS

FIG MINCE PIES

You will need to start this recipe

at least 1 week ahead.

PREP + COOK TIME 1 HOUR 40 MINUTES

(+ STANDING & REFRIGERATION) MAKES 24

125g dried figs, chopped finely

⅓ cup (45g) dried cranberries

⅓ cup (50g) raisins, chopped

¼ cup (40g) mixed peel

¼ cup (55g) finely chopped

glacé ginger

¼ cup (60g) finely chopped

glacé peach

1 small apple (130g), grated

⅓ cup (75g) firmly packed

brown sugar

2 tablespoons fig jam

1 teaspoon finely grated

orange rind

2 tablespoons orange juice

1 cinnamon stick, halved

1 teaspoon mixed spice

⅓ cup (80ml) brandy

1 egg white, beaten lightly

PASTRY

3 cups (450g) plain flour

½cup (110g) caster sugar

225g cold butter, chopped

1 egg, beaten lightly

1 tablespoon iced water,

approximately

1 Combine the fruit, sugar, jam,

rind, juice, spices and brandy in

a medium bowl. Cover, stand for

1 week or up to 1 month; stir the

mixtureevery2or3 days.

2 Make pastry.

3 Grease two 12−hole (2−tablespoon/

40ml) deep flat−based patty pans.

Divide pastry into thirds. Roll one

portion of pastry between sheets of

baking paper until 3mm thick; cut

12 x 7cm rounds from pastry. Repeat

with another portion

of pastry. Press rounds into pan

holes; prick bases all over with

a fork. Refrigerate for 30 minutes.

4 Preheat oven to 200°C/180°C fan.

5 Roll remaining pastry between

sheets of baking paper until 3mm

thick; cut 12 x 6.5cm fluted rounds and

12 x 6.5cm star shapes from pastry.

6 Discard cinnamon stick from fruit

mince mixture; spoon fruit mixture

into pastry cases. Top each with a

pastry shape, pressing edges to seal;

brush the pastry with egg white.

7 Bake pies for 20 minutes.

Leavepiesinpansfor5minutes

before transferring to wire racks

to cool. Just before serving, dust

with sifted icing sugar, if you like.

PASTRY

Blend or process flour, sugar and

butter until crumbly. Add egg and

enough of the water, while processing,

for ingredients to come together.

Knead pastry on a floured surface

until smooth. Enclose in

plastic wrap; refrigerate

for 30 minutes.

SUGARED ALMONDS

PREP + COOK TIME 25 MINUTES (+ COOLING)
MAKES ABOUT 1½ CUPS

½ cup (110g) caster sugar
¼ cup (60ml) water
1½ cups (240g) blanched almonds
30g butter

1 Combined sugar and the water in
a medium heavy−based saucepan; stir
over low heat, without boiling, until
sugar dissolves. Bring to the boil;
boil, uncovered, without stirring, until
temperature reaches 115°C on
a sugar thermometer (or when a
teaspoon of syrup dropped into a
cup of cold water moulds easily
with fingers into a small ball).
2 Remove from heat, stir in almonds
until mixture crystallises. Return the
pan to heat; stir over low heat for
5 minutes or until almonds turn golden
and are coated with the caramel.
3 Add butter to nut mixture; stir
until melted. Turn almonds onto a
large oven tray. Using two forks,
separate almonds while still hot. Cool.

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