Minced Pie



Pie crust

Flour                 400 gm

Butter               240 gm

Sugar               50 g

Egg                  2 large

Fruit mince / Mincemeat filling

25 grams butter

120 ml unsweetened apple juice

1 large apples, peeled, cored, and grated Granny Smith

20 grams golden raisins

20 grams dried currants

20 grams dried cranberries or cherries

50 grams dried figs

80 grams candied mixed peel

50 grams candied red cherries, chopped

Zest and juice of one orange

70 grams dark brown sugar

1 tsp mix spice ( gingerbread/Christmas spice mix)



Rub the flour, sugar and chilled butter together

Add the egg and knead into a dough.

Rest in refrigerator for 20 min.

For the filling

Put all the filling ingredients in a pan and bring it to a boil.

Simmer and cook until everything is has softened and all the ingredients have come together and become saucy.

Set aside to cool.

Bring out the pastry dough, sheet and line the pie tins and set aside.

Fill the pie crust with the fruit mince filling. Cover with the pie crust and bake at 160 degrees Celsius for 20 min.

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Ashwini Kumar

Chef Ashwini is a Worldchefs & City and Guilds certified culinary educator, with over a decade of experience as a chef, and as a culinary instructor / trainer. With bachelors in hospitality management, the realms of the culinary industry are intensely explored into. Harboring exceptional motivation & passion in the field, paired with proven track record of culinary ability & creativity, attention to detail. The forte now being, but not limited to, international cuisine, patisserie, bread making, artisan gelato making & training, sous vide cooking, and cook chill cooking. Being a culinary educator for a continual period of time, there is consequential specialty in, culinary training, in the creation and assessment of course / training programme and course content. Momentous ability to mentor and guide students.

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