Recipe for Dry Fruit and Nut Mince Pie 
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Yield:
1 servings
Ingredients:
Amount Ingredient
2 x Eggs, (for the egg wash), beaten
Icing sugar for dusting
*FOR THE SHORTCRUST PASTRY OR SWEET PASTE***
200 gm Unsalted butter
100 gm Castor sugar
3 x Eggs, refrigerated
400 gm Flour, sieved
----------------- FOR THE FILLING ----------------
150 gm Black currants
150 gm Raisins
150 gm Orange peel, chopped
75 gm Prunes or dried apricots, destoned and chopped
110 gm Almonds, sliced
60 gm Pine nuts, (chilgoza)
1 x Lemon, zest of
75 ml Orange juice
1/4 tsp Cinnamon powder, (1 g)
1 x 1 gram clove powder
1/4 tsp Nutmeg powder, (1 g)
Instructions:
Instructions: To prepare the sweet paste: Whisk butter and sugar until fluffy. Add eggs and whisk until fully incorporated. Fold in the flour and refrigerate for 10 minutes. Roll out into a 1/4 cm. thick rectangular shape, cut 32 roundels. Mix all the filling ingredients and keep aside for two hours.

Divide into 16 equal portions.

To prepare the moulds: Line moulds with the sweet paste, discarding any overlaps. Spread a portion of the filling in each, cover with the remaining sweet paste roundels. Brush with the beaten egg Bake in a pre-heated oven at 250 C for 30 minutes. Dust with icing sugar. Serve as dessert with brandy cream.

NOTES : Makes 16 pies

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