An Australian mince pie is usually made of sweet pastry with sultanas, apple, almonds, mixed spices and a dash of brandy for a good dose.
How to make the mincemeat filling for pies:
- Place the dried fruit, grated apple, sugar, lemon zest and butter in a bowl and mix well.
- Add the spices, cognac and Grand Marnier. Mix well, cover and refrigerate for 24 hours.
- Mix the ground beef the next day; leave for another 24 hours.
- Stir well and place in a clean pint jar or airtight container, packing to avoid air holes. I warmed the partially packed jar in a bowl of warm water to melt the butter a bit. Seal and place in the refrigerator for at least 6 months.
How to make the pie dough:
- Place all ingredients in the food processor and pulse a few times.
- Add a little ice water, a few more legumes and it’s ready to roll (literally)!
- Your dough should come together a little, but still be a little crumbly when it’s done. Don’t add too much water, though, as this will make the crust tough. Form a ball, cover with cling film and refrigerate for at least half an hour.
- Use as desired, bake according to cake recipe directions.
How to make minced meat pies:
- Preheat the oven to 375°F (190°C).
- Using two knives or a pastry cutter, cut the butter into the flour, then add the sugar and enough ice water so that the dough comes together without falling apart.
- If you add too much water, the dough will become tough.
- If you are a more experienced cook, you can add an egg yolk instead of water, which makes an even tastier dough.
- Roll out the dough to about 1/4″ and cut into rounds to put in cupcake liners or small tart tins.
- Then fill the pie shells with some minced meat. Top with a star or cover with another piece of dough (make a hole in the top).
- Place the mince pies on a baking tray in a preheated oven. Bake for about 15 to 18 minutes until the dough is golden brown. Finally, sprinkle with a little sugar immediately after taking it out of the oven. Store in an airtight container.