Fruit Mince Pies – Salwaa Smith – Cape Malay Cooking & Other Delights

A mixed fruit mince pie is a fruit-based spicy mincemeat sweet pie of Middle Eastern origin that is traditionally served during the Christmas season. However, the pies themselves are a British invention.

Mince pie ingredients can be traced back to the 13th century. Returning crusaders brought with them Middle Eastern recipes that contained meats, fruits and spices. As fruits and spices became more plentiful in the 17th century, the spiciness of the pies increased.

Treat your family with my homemade mincemeat recipe. For the base I used my milk tart base recipe. Makes 18 mince pies or 1 large tart and 6 small pies.

Mincemeat filling:

3 medium red apples

5og butter

2 cups mixed fruit mixture

½ cup soft brown sugar

Zest and juice of 1 orange

Zest and juice of 1 lemon

1 Tbsp almond flakes

½ tsp mixed spice

Peel, core and dice the apples into small pieces. Add all the ingredients into a deep saucepan Bring to the boil, then simmer over low to medium heat. Cook for 30 minutes, stirring often. Cool completely before using.

Short bread base for the mince pies:

1 large egg

125g butter/margarine

¼ cup cooking oil

¾ cup sugar

2 cups self-raising flour

1 cup cake flour

1 tsp vanilla essence

l level tsp baking powder

Castor and icing sugar for sprinkling

Mix the egg, sugar, softened butter and oil together until light and fluffy. Add vanilla essence, mix. Add the flour and baking powder and mix well to form a dough.

Roll out the pastry to 3mm thick. Using a round cutter, cut out 18 bases and place them into muffin trays. Put 1 heaped tablespoon mincemeat mixture into each. Re-roll out the pastry, use a star cookie cutter to cut out 18 star and press them lightly on top of the mincemeat to form a seal.

Sprinkle with caster sugar. Bake mince pies for 15-20 mins in a preheated oven at 180 degrees Celsius (fan) until golden brown. Leave to cool before taking them from the muffin trays and dusting with icing sugar. Serve and enjoy 🙂

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