JW Deep Filled Fruit Pies

Method

METHOD

1.  Preheat the oven to 200º C /180º C fan/gas mark 6. To make the mincemeat place the prunes, apricots, raisins, cherries, sugar, spices, juice and zest into a saucepan and set over a high heat.

2. Stirring constantly, warm the contents of the pan until the sugar dissolves and everything is fairly sticky - just a few minutes.

3. Remove from the heat and allow to cool, then stir in the whisky and peanuts.

4. Dust the countertop liberally with icing sugar, then roll out the pastry (moving it frequently so it doesn’t stick) into a large square of pastry, about 3mm thick.

5. Tightly roll the pastry up into a spiral, then cut this into 12. Dusting the counter again, take a piece of pastry and place it spiral-side-down onto the counter. Flatten it into a rough disk, then roll out until it is big enough to line one of the holes in the tin with a few mm poking out of the tin.

6. Repeat with the remaining pastry portions.

7. Fill the pastry cases with the mincemeat, leaving just a few mm at the top, then bake in the preheated oven for 12-15 minutes, or until the pastry is puffed up, beautifully bronzed and flaky.

These should beremoved from the tins immediately and set on a wire rack to cool before the sugar hardens and sticks them into the tin.

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Ingredients

Prep time:

Cook time:

Serves: 12

  • For the Mincemeat

  • 200g dried prunes, roughly chopped

  • 200g dried apricot, roughly chopped

  • 200g jumbo raisins

  • 150g dried morello cherries

  • 150g unrefined dark muscovado sugar

  • 1/4tsp ground clove

  • 1/4tsp ground nutmeg

  • 1tsp ground ginger

  • 1tsp ground cinnamon

  • 1/2tsp mixed spice

  • zest and juice of 1 orange

  • zest of 1 lemon

  • 6tbsp malt whisky

  • 200g salted peanuts, roughly chopped

  • For the Pastry

  • 500g shop bought all butter puff pastry

  • 150g icing sugar