Hirst Partnership

Recipes

Blueberry Christmas
fruit mince pies

1/2 cup blueberries, fresh or frozen
1/3 cup finely chopped apricots
1/3 cup currants
1/3 cup sultanas finely chopped
1/3 cup mixed peel
1/3 cup raisins chopped
1 small Granny Smith apple, peeled, cored & grated
2 tbsp brown sugar
1 tbsp brandy
1/3 cup apricot jam
1/2 tsp mixed spice
2 cups flour
1/2 cup icing sugar
175g butter chopped
1 egg yolk
1-2 tbsp chilled water to mix
1/4 cup icing sugar

Preheat oven to 200°C

Place blueberries, apricots, currants, sultanas, peel & raisins in a bowl. Mix in apple, brown sugar, brandy, jam & mixed spice. Cover and set aside for at least 8 hours.

Place flour & icing sugar in processor. With motor running gradually add in the butter until mix is crumbly. Add egg yolk and 1 tbsp chilled water. Pulse until mix forms a ball, adding a little more water if necessary. Wrap & chill pastry.

Roll our dough to thickness of 3mm. Cut circles of approx 7cm and press into greased patty pans. Place heaped teaspoonful of fruit mince into each, and cover with pastry lid or star.

Bake for 15 min until pastry is lightly golden and firm.

Dust with icing sugar when cool. Store in airtight container. (Makes about 24)