Wednesday, December 28, 2011

Fruit Mince

Jamie Oliver made a new version of mince pies on his Christmas Special. He used a bottle of fruit  mince. I know he is often about quick cooking and some people don't have a lot of time.

People, it isn't hard to make a batch of fruit mince and it keeps really well in the refrigerator. I made some last Christmas and it sat in the fridge until this December, it was just as good as when I made it.


Quick Fruit Mince

1 cup sultanas
1/2 cup chopped dried apricots
1/2 cup chopped dried apple
½ cup chopped dried figs
1/2 cup currants
1 cup chopped walnuts or pecans
½  teaspoon ground cloves
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon ground ginger
1/4 cup brandy
Grated rind of 1 orange and 1 lemon
Juice of 1 lemon and 1 orange
½ cup water
80 grams butter chopped into pieces
½ cup dark brown sugar

Combine all ingredients in a saucepan and heat over a low heat until the butter and sugar melts.
Place into a sealable container and refrigerate at least overnight.
I have kept this in the refrigerator for 12 months and it keeps really well.

To make my version of Jamies Mince tarts

3 sheets of filo pastry
80 grams butter melted
2 sheets premade puff pastry
1/2 quantity of the fruit mince above
1/4 cup slivered almonds
2 tablespoons icing sugar

Preheat the oven to 180° Celsius.
Brush a Muffin tin with lots of butter, inside the dips and on the top.
Lay one piece of filo pastry on your bench, brush with melted butter and lay another piece of filo on top, do this again so you have three sheets of filo. Brush the top with more melted butter. Drape it over the muffin tin, now carefully and gently poke the pastry into the holes.

Lay the two sheets of puff pastry on your bench
Spread evenly with the fruit mince.
Roll like a swiss roll.
Cut each piece into 6 and put one piece into each hole. Brush with more butter and sprinkle with the almonds and then a thick layer of icing sugar.
Bake for around 30 minutes or until the pastry is golden and the puff looks cooked. I had to put some foil over mine as it as the filo was cooking to fast.

1 comment:

Christina @ The Hungry Australian said...

This looks lovely, Peta!
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All the best,