Festive Fruit Mince Pies
Recipe Steps
Mince pie filling
Group 1
-
g/ml:
1000
450
30 -
Ingredients:
Brown sugar
EOI Monarch Cake Margarine
Salt -
Method:
Blend Group 1 until smooth.
Group 2
-
g/ml:
1800
110 -
Ingredients:
Apples (diced)
Glycerine -
Method:
Stir in Group 2 into Group 1.
Group 3
-
g/ml:
900
900
900
900
10
5
5
-
Ingredients:
Currents
Raisins (seeded)
Sultanas
Mixed peel
Nutmeg
Ginger
Mixed spice
-
Method:
Mince the raisins. Add Group 3 to Groups 1 and 2.
Group 4
-
g/ml:
450
110
40 -
Ingredients:
Orange/lemon juice
Rum
White vinegar
-
Method:
Blend Group 4 into Groups 1, 2 and 3.
-
7590
- Total Weight
Shortcrust Pastry
Group 1
Group 2
-
g/ml:
1800 -
Ingredients:
EOI Gilt or EOI Pride -
Method:
Add to Group 1 and mix until margarine broken up.
Group 3
-
g/ml:
2700
40
24 -
Ingredients:
Soft flour
Baking powder
Salt -
Method:
Add to Groups 1 and 2 and mix to form a smooth clear
dough.
- 5922
- Total Weight
Additional Information:
Baking
200°C for 15 minutes.
Make up Procedure
Line 6cm foils with EOI Shortcrust pastry. Half fill with fruit mince filling and top with shortcrust lids.
Points of importance
Fruit – if you do not want to use mixed peel replace its weight with fruit of your choice.
For best results – place fruit mince in storage.
Recipe Uses:
Monarch 15kg
Premium vegetable cake margarine with a buttery, baked through flavour. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian use.
Gilt 12.5kg
Premium butter flavour margarine for all short pastry, sweet crust & quiche bases. Ideal as a partial or total replacement for butter.
Pride Ready Bits 15kg
Premium vegetable margarine ready bits for use in all quiche base, or short pastry lines. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
