Instructions

1. Add all dried fruits, ground cinnamon ground nutmeg and ground clove to a food processor and pulse to chop.
2. Add wine and brandy, then grind until the fruit mixture softens and comes together but still remains a bit chunky.
3. This fruit mixture can be stored in a sterile, airtight container until ready to use or can be used right away.
4. For the mince pie cases, follow the shortbread cookie recipe to make the dough. https://cleoscooking.com/recipe-items/shortbread-biscuit-recipe/
5. Roll out the dough on a lightly floured surface. Sprinkle the top lightly with flour and also dust the rolling pin to avoid any dough sticking to it.
6. If you are using foil cases, use a round cookie-cutter slightly bigger than the cases to allow for the extra dough to move up the sides of each case.
7. Use a star, Christmas tree or any cookie cutter which can fill the centre of your case while touching the edges. See the making mince pies video attached to this recipe.
8. It is also possible to use a non-stick muffin tin or silicone to make your mince pies. Follow the same method of cutting your circles a bit larger to allow for enough dough to go up the sides of your tin.
9. Roll the dough to roughly 2-3 mm thick.
10. Cut out your dough circles and fit them to your cases or muffin tins, ensuring that the dough is touching the bottom of each one.
11. Using a small ice cream scoop or a tablespoon measure. Fill each case with the ground fruit filling and cover with your desired dough cut-out, for example, a star, Christmas tree or even a snowman.
12. Once all of your cases are filled and covered, place them in the refrigerator for at least 20 mins to chill.
13. Preheat the oven to 150C/300F and bake the mince pies for 25 mins. The pies should remain light in colour and not brown.
14. Remove the pies from the oven and dust with caster sugar.
15. Warning the pie filling will be very hot! Cool before serving!

• Servings : 12
• Ready in : 85 Minutes
• Recipe Type : Christmas