Splendid Christmas pies
At last, Dr Molan has the answer! A scientist who has turned his mind to one of the great mysteries of the universe - how to make a really great Christmas mince pie. You may know Peter Molan as the honey man - the Waikato University professor of biochemistry who identified the extraordinary healing qualities of Manuka honey. Makes 12.
|1 kg||Brown sugar|
|4||Apples, peeled, seeded and grated|
|2||Oranges, grated rind only|
|2||Lemons, grated rind only|
|1 tsp||Ground cloves|
|2 tsp||Ground nutmeg|
|1 tsp||Almond essence|
Sweet shortcrust pastry
- Chop the raisins and in a large bowl add the remaining ingredients. Mix together well.
- Use straight away, or put in jars. If mixture is on the dry side, add a touch more sherry.
- Preheat oven to 220C.
- Using a food processor on high, mix together the flour, baking powder and sugar.
- Add the butter and run processor until the mixture is like very fine breadcrumbs, and starting to stick together.
- Remove from processor and add the egg. Chop this in gently with a knife.
- When egg is evenly mixed in, gently squeeze the dough together. With as little handling as possible, roll dough out.
- Cut out rounds with a 7.5cm fluted cutter and then with a 5.5cm cutter. Line oiled pie tray with large rounds, fill with mincemeat.
- Damp edges of small rounds and place on top. Make a slit in each one.
- Bake for around 10 to 15 minutes until golden brown and smelling good. Place on a rack to cool. Dust lightly with icing sugar and share.