Baking around Christmas really brings up the festive mood season. The early years of Mince Pie was actually made from meat and dried fruits, but now has been made using only dried fruits. It is made from shortcrust pastry and filled with dried fruits with sweet and sour tastes, and dusted with sugar. These pies are really simple and quick to prepare and quickly eaten up as well. Let's bake with Chef Shong Yee from MIB College!

Mince Fruit Pie

Ingredients:

Sweet Pastry:
200g All Purpose Flour
80g Anchor Butter
72g Sugar
1g Salt
18g Egg
26g Anchor Whipping Cream

Method:
1. Mix butter, sugar and salt on medium speed for 3 minutes.
2. Add eggs followed by Rich Whip Topping on medium speed for 2 minutes.
3. Fold in flour on 1st speed for 30 seconds until dough is formed.
4. Place dough in the refrigerator for 1 hour.
5. Take half of the dough and roll out between two plastic sheets to 3 mm thick.
6. Using a round cutter, one cm larger than the tart mould, cut a round disc of pastry.
7. Place the pastry onto a well-greased tart mould and press it in gently with your thumbs.
8. Put mince fruit mixture inside and cover with a Star shape of pastry.
9. Egg Wash and bake at 180oC for 20 - 25 minutes until the mince pies are golden brown.

Mince Fruit Filling:

200g Raisin
60g Orange Peel
100g Green Apple (one apple diced)
32g Sugar syrup
2g Cinnamon
1g Allspice
8g Pregelatinised Starch
40g Sorbitol
70g Melted Butter
8g Vinegar
10g Lemon Juice

Method:
1. Premix all the ingredients together except for the fruits.
2. Gently fold in the fruits.

#FruitPie #Cooking #iCookAsia

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