Mini hazelnut mince pies
A nutty twist to tradition: mini hazelnut mince pies.
|
49:10
To Prep |
0:15
To Cook |
17
INGREDIENTS |
CAPABLE COOKS
DIFFICULTY |
36
MAKES |
5
AVG RATING (4 Members) |
recipe
To my cookbook
- Ingredients
Hazelnut pastry
- Method
-
Step 1
To make the fruit mince, combine the sultanas, raisins, currants, dates, mixed peel, cherries, apple, sugar, marmalade, brandy and mixed spice in a medium glass or ceramic bowl. Cover with plastic wrap and set aside for 2 days, stirring occasionally, to develop the flavours.
-
Step 2
Place flour, hazelnut meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 minutes to rest.
-
Step 3
Preheat oven to 200°C. Divide pastry into 2 even portions. Roll one portion into a 2mm-thick disc. Use an 8cm-diameter round pastry cutter to cut 36 discs from pastry (re-rolling pastry when necessary). Line base and sides of 36 (1 1/2 tablespoons/30ml capacity) mini muffin pans. Spoon fruit mince evenly among the lined pans. Roll out remaining pastry to a 2mm-thick disc. Use a 4cm-diameter cutter to cut discs from pastry. Use a small, star-shaped cutter to cut stars from pastry discs. Place pastry discs over the fruit mince mixture and gently press the edges to seal. Use a pastry cutter to trim edges. Place in the fridge for 15 minutes to rest.
-
Step 4
Bake, rotating trays halfway through cooking, for 10-15 minutes or until golden brown and cooked through. Remove and set aside for 5 minutes to cool slightly before gently turning onto a wire rack to cool. Dust with icing sugar to serve.
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