Following on from my previous post about a Christmas Waldorf salad, I have been meddling in the kitchen with all things Christmas–themed. Here is my take on the classic mince pie. I seriously can’t stop eating these, and have had them in the house since mid-November when I first tried out this recipe. It seems such a shame for this baked dish to have such a short window in the year!
Christmas fruit triangles
For the pastry:
- 240g plain flour
- 160g butter, softened
- 3 tbs icing sugar
- ½ tsp mixed spice
- ¼ tsp ground ginger
- ¼ cup water
For the fruit mince:
- 100g sultanas
- 50g dried cranberries
- 100g mixed peel
- 1 tsp mixed spice
- ½ tsp ground ginger
- Juice of half an orange
- 1 tbs milk, to brush onto the pastry
- Icing sugar, to garnish
- Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
- Combine the flour and butter in a mixer with a dough attachment. Add the icing sugar, spices and enough water for the pastry to come together. Bring together into a ball, wrap in clingwrap and refrigerate for 20 mins.
- Combine the fruit mince ingredients excluding the milk, and whizz together in a food processor until sticky.
- Roll the pastry on a floured work surface until thin (as thin as you can without it breaking). Cut into long rectangles, and then into squares about 6cm square.
- Place approx. 1 tsp of fruit mince onto one half of the square (divide the square diagonally so that the fruit mince covers a triangle shape). Fold the pastry over and lightly press the edges together to seal.
- Place the triangles on the baking tray and crimp the edges with a fork to create a pretty pattern. Brush each triangle with a little milk.
- Bake in the oven for 20-25 mins until golden.
- Cool the pastries on a wire rack and dust with icing sugar once cooled to serve.