Monthly Raisin Recipes by Sam Linsell
These are a lighter take on a regular mince pie using crispy phyllo pastry instead. The almond frangipane and flaked almonds add a nutty element that helps balance out the sweetness of the mince pies. The recipe makes more fruit mince than you will need but just store for later use in jars. If you don’t feel like going to the trouble of making your own fruit mince, store bought will work well.
Apple fruit mince
1.2kg pears (about 10 medium), cored and chopped into small pieces
500gm mixed fruit (raisins, sultanas)
Zest & juice of an orange
2 tsp cinnamon
1/2 tsp ground ginger
1 tsp ground nutmeg
2 tsp ground allspice
2 tsp cloves
2 ½ cups sugar
1/2 cup Apple cider vinegar
Combine all the ingredients in a large saucepan and bring to the mixture to the boil. Stir to dissolve the sugar. Reduce heat to low and simmer for 30 minutes until thickened.
Phyllo mince pies – makes 24:
6 sheets phyllo pastry
Melted butter for brushing – approx. 100gms
About 2 cups of the above fruit mince or 1 jar of bought fruit mince
50gms flaked almonds
Icing sugar for dusting
100gms castor sugar
100gms almond flour (finely ground almonds)
1/2 tsp vanilla extract
1 large egg
To make the frangipane, use an electric mixer cream the butter and sugar mixture and then add the egg and vanilla and mix. Add the almond flour and briefly mix again. Set aside
To make the phyllo mince pies, take out 3 sheets of phyllo to start and cut each into 12 even pieces. Lightly brush each square piece with melted butter and press into the hole of a 12 hole muffin tray. Layer 3 pieces over each other in each hole, staggering them to create a star layered effect and so they are not each lying directly over each other. Repeat with the other 3 sheets of phyllo until you have 24 phyllo baskets of 3 layers each in each hole.
Scoop 1 tsp of apple mince pie filling into each basket and top with 2 teaspoons of frangipane. You want more frangipane that fruit mince. Sprinkle the flaked almonds over the top of each mince pie and bake for 25-30 minutes until golden brown.
Once cooled remove from the muffin pan and dust with icing sugar.