MomsMenu.com Recipe Finder Fruit Mince Pies

100 g cooked apples, peeled, cored and grated
Half lemon, grated rind and juice
Half orange, grated rind and juice
25 g polyunsaturated margarine
300 g assorted dried fruit (currants, sultanas
and raisins)
150 ml apricot juice
1 ml ground cinnamon
1 ml ground nutmeg
1 ml ground mixed spice
1 ml ground cloves
20 ml cornflour
60 g Walnuts chopped (optional)

Shortcrust pastry:

250 g Cake flour
125 g polyunsaturated margarine
30 - 45 ml water

In a saucepan mix all the ingredients except for the cornflour and walnuts. Bring to the boil. Reduce the heat and simmer, stirring occasionally,
until all the liquid has been absorbed. Mix the cornflour with 20 ml water to make a paste. Stir into the hot fruit. Leave to cool. Stir in the walnuts. Place the flour and margarine into a bowl. Rub in the margarine until the mixture resembles course breadcrumbs. Using the blade of a knife mix in sufficient water until the crumbs cling together. Using the fingertips, mould
together. Wrap in plastic wrap and refrigerate for 30 minutes.

On a lightly floured board roll out the pastry. Cut into 18 rounds to fit a patty pan. Line the patty pans with the pastry round and fill each with a little fruit mince. Se the remaining pastry to cut 18 lids to fit on top of each pie with a little water and seal a lid onto each pie.

Bake in a preheated oven at 200C until golden brown, about 20 minutes

Nutritional information per portion
858kJ; 3g protein; 9.5g fat; 27g carbohydrate; 2.7g fibre