Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Filling
Dough
Mince pies
Utensils
Two 12-hole muffin tins (each hole approx. 7 cm in diameter), greased and floured
How it's done
Filling
In a bowl, mix the sultanas with all of the other ingredients up to and including the rum, cover and leave to steep in the fridge for approx. 12 hrs. or overnight.
Dough
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Mince pies
On a lightly floured surface, roll out the dough to approx. 3 mm thick, cut out 24 circles (each approx. 7 cm in diameter), place in the prepared tins. Spoon approx. 1 tbsp of filling into each. Cut 24 stars out of the remaining dough, place these on top of the filling, brush with egg yolk, sprinkle with sugar.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, remove the mince pies from the tins and leave to cool on a rack.
| Note: | These mince pies taste best fresh out of the oven. |
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