Hermes Sweeteners LTD, www.hermesetas.com
Mince Pies
Ingredients
Makes 20-24
For the Pastry:
350 (12oz) plain flour
175g (6oz) low fat spread
10ml (2tsp) Hermesetas Granulated Sweetener
cold water to mix
For the Mincemeat:
100g (4oz) currants
100g (4oz) sultanas
100g (4oz) seedless raisins
50g (2oz) chopped mixed peel
50g (2oz) blanched almonds, chopped
175g (6oz) cooking apple, peeled, cored and chopped
30ml (2tbsp) Hermesetas Granulated Sweetener
finely grated rind of 1 orange
60ml (4tbsp) orange juice or brandy
2.5ml (½ tsp) ground mixed spice
2.5ml (½ tsp) ground cinnamon
2.5ml (½ tsp) ground nutmeg
| kJ | kcal | Carbohydrates | Fat | |
| Piece | 0 | 140 | 24.0 g | 5.0 g |
Preparation
Mix currants, sultanas, raisins, mixed peel, almonds and apples. Add the Hermesetas Granulated, the orange rind, juice or brandy and all the spices. Blend them in a food processor. Put the mixture in a covered container and keep chilled until required.
Sieve flour for the pastry into a bowl add the low fat spread and lightly rub it in until evenly distributed. Stir through Hermesetas Granulated Sweetener then bind the ingredients together with enough cold water to make a fairly stiff dough. Knead lightly on a floured working surface then wrap in cling film and chill until required.
To make the pies. Preheat oven to 190º (375º F/Gas Mark 5).
Roll out the pastry and cut out 20-24 large fluted rounds and as many smaller rounds as possible. Cut a small star from the centre of some of the smaller rounds so some pies can be topped with just a pastry star and others with a cut out star top.
Line 20-24 bun tins with the larger rounds. Fill with mincemeat then cover with the smaller rounds brushing the pastry surface with cold water so they stick together. Bake for 12-15 minutes until golden brown the sprinkle with Hermesetas Granulated Sweetener while still warm.
