Tropical Fruit Mince Pies
From Sainsbury'sA fruity twist to classic mince pies.
Serves: 24 pies
Preparation time: 20 Minutes
Cooking time: 25 Minutes
Ingredients
500g mixed exotic fruit such as papaya, pineapple mango and melon
150g semi dried apricots
6 dried figs
1 banana, chopped
100g black seedless grapes, halved
1 orange, zest grated
2-3 teaspoons ground cinnamon
1 teaspoon ground mixed spice
55g macadamia nuts, chopped
3-4 tablespoons Marsala
2 x 450g ready rolled puff pastry
1 egg, beaten
Icing sugar to dust
Rum or brandy butter
Method
Preheat the oven to 190°C, fan 170°C, gas 5.
Put the exotic fruit, apricots and figs into a food processor, pulse on and off until very well chopped. Turn the mixture into a bowl and add the remaining ingredients. Cover and refrigerate for 24 hours before use.
For the pies: Roll the pastry to the 3 - 4 mm if necessary. Using a fluted cutter cut out 24 bases large enough to fit into tartlet tins. Use a leaf or star cutter to prepare 24 tops for the pies. Chill the pastry for 30 minutes.
To assemble the pies: Line the tartlet tins with the pastry, fill each with 1 level tablespoon of the mincemeat and top with a leaf. Brush the top of the pie with beaten egg. Bake on the top shelf of the oven for 15-20 minutes or until puffed & golden brown. If the mincemeat begins to burn cover the top of the pies with aluminium foil.
Lift onto a wire rack and generously dust with icing sugar. Serve with rum butter.
