Recipe by: Dani Venn
Surprise friends and family with this delicious twist on a Christmas favourite. Dani Venn's Masala Chai Fruit Mince Pies, featuring P2P's irresistible Masala Chai Spice Blend. These make great Christmas gifts, although be warned, they are way too good to share!
2 Pink Lady Apples, skin on, grated
1 cup dried raisins
1 cup dried currants
1 cup dried cranberries
Zest of two oranges
Juice of two oranges and one lemon
½ teaspoon vanilla paste
1 tablespoon Pantry to Plate Masala Chai Spice Blend
1 tablespoons Maple Syrup (optional)
¼ cup full flavoured coconut oil, melted
½ cup almond meal
6 sheets of frozen short crust pastry
Place grated apple, raisins, currants, cranberries, orange and lemon juice, vanilla paste, masala chai spice blend, maple syrup, coconut oil and almond meal into a medium sized saucepan, give the mixture a good stir and place on low heat to bring it up to the boil and then gently simmer to allow the fruit to soften for about 15 – 20 minutes. Add a splash of water occasionally if mixture is drying out too quickly.
Once fruit mine has softened and is "jammy", use a stick blender and pulse a few times to bring the mixture together into a mince consistency. No need to overwork the fruit mince, just bring it together. Alternatively you can blend half the mixture in a food processor and then mix well to combine.
If using store bought pastry, allow pastry to thaw and then prepare pastry in a pie maker or individual pie or mini tart tins.
Fill pastry with fruit mince mixture then top with a smaller round of pastry to top your pies, cut out a small star or heart from the centre of the pastry using a cookie cutter then place your pastry carefully on top and seal the edges.
You can choose to blind bake your pastry if using an oven. Turn on pie maker and cook for about 10 – 15 minutes or cook until golden and crisp in the oven.
Allow to cool a little before removing from pie maker. Dust with icing sugar mixed with a of the masala chai spice blend to serve.
Check Out the Video Demo Here