|750 grams seeded raisins||185 grams shredded suet|
|125 grams mixed peel||½ teaspoon mixed spice|
|1 kg cooking apples||4 tablespoons lemon juice|
|375 grams currants||3 cups sugar|
|250 grams sultanas||6 tablespoons rum, brandy or sherry|
|185 grams shredded suet|
Finely chop or mince the raisins and peel. (I use a food processor).
Peel and core apples. Chop or mince the apples (I use my food processor).
Place raisins and apples in a large bowl with the other fruit, suet and spice (I melt suet in the microwave and pour over the mixture).
Add lemon juice, rind, sugar and brandy.
Mix thoroughly and leave to stand overnight. You can put into sealed containers in the fridge for a couple of months. Freeze if you wish.
|4 cups of self-raising flour||1 egg yolk|
|250 grams butter||½ cup milk|
Place butter and flour in a kitchen wiz. Pour ½ cup milk and egg yolk through the funnel whilst processing. If this amount is not enough I put in another ¼ cup of milk. If your mixture is too wet or dry you can put in more flour or milk to rectify the situation. Wrap pastry in plastic wrap and put in the refrigerator for an hour to rest.
Put your Pies together.
Grease your muffin tins (I use oil spray). Roll out the pastry and cut pastry to the size of your tins. Line your muffin tins with pastry and place some mixture in each one and then cut out shapes from the pastry with a star cutter. This is enough pastry for the top.
The egg white can be used as a glaze for the top of the pies.
Cook for approximately 10 minutes to 15 minutes on high 180° to 200°C (355°F to 392°F). Keep an eye on the pies as they do not take long. Cool in the tin. It is sometimes hard to remove these when hot but not so if you cool them first.
Again if your oven burns the tops cover with some aluminium foil.