Recipe: Bush Christmas Recipe - Native Spiced Fruit Mince Pies
Made with plenty of native ingredients, these Christmas mince pies are a welcome surprise on the European classic.
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Cooking tools:
- Mason jar
- Baking dish
- Cooling rack
- Muffin tin
- Rolling pin
- Pastry brush
- Grater
- Mixing bowl
- Chef's knife
- Cutting board
- Parchment paper
- Oven
- Spoon
- Fork
- Glass
- Airtight container
- Refrigerator
Ingredients
- 400g raisins
- 400g dried muscatels
- 200g dried apricots
- 100g candied orange rind
- 100g candied ginger
- 3 Granny Smith apples
- 1 cup muntries (native apple)
- 2 lemons
- 2 oranges
- 4 finger limes
- 1 tsp ground cloves
- 200g dried or fresh riberries
- 500g firmly packed soft brown sugar
- 150g chopped almonds macadamias
- 1 teaspoon ground cinnamon myrtle
- 1 teaspoon anise myrtle
- 2 teaspoons lemon myrtle powder
- 1 tablespoon wattleseed powder
- 1 teaspoon ground nutmeg
- 100ml Applewood Okar (native liquor) or orange liqueur such as Grand Marnier or Cointreau
- 125ml brandy
- 225g cold butter, grated
- 350g plain flour
- 100g raw caster sugar
- 280g 'mincemeat'
- 1 small egg
- Icing sugar, to dust
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