Catler FP 8010 - Manual (Page 56)

R21
FRUIT MINCE PIES
Makes 36 serves
INGREDIENTS
200g beef suet, well chilled
2 small Granny Smith apples, peeled, cored
and quartered
750g mixed dried fruit
1 /
4
cup slivered almonds
1 /
2
cup brown sugar
1 /
4
teaspoon mixed spice
2 teaspoons grated lemon zest
1 /
4
cup lemon juice
1 /
4
cup brandy
1 quantity Rice Sweet Shortcrust Pastry
(see page 58)
1 egg white, lightly beaten, for brushing
1 tablespoon caster sugar, extra
METHOD
1. Assemble food processor using fi ne
shredding disc.
2. Remove membrane from suet. Grate suet
and apple. Remove from processing bowl
and set aside.
3. Reassemble food processor using quad
blade.
4. Place dried mixed fruit and almonds into
processing bowl. Process using the pulse
function. Add grated apples, suet, sugar,
mixed spice, lemon zest, lemon juice and
brandy. Process until minced to desired
consistency.
5. Place minced mixture into a sterilised
jar. If possible, refrigerate fruit mince
for a minimum of 1 month before using
to allow the fl avour to mature and the
mixture to become syrupy.
6. Roll out pastry on a lightly fl oured surface
and cut into rounds to fi t shallow patty
pans and corresponding number of
pastry tops.
7. Place 1 tablespoon of fruit mince mixture
into each of the pie bases, cover with
pastry tops, crimp the edges, brush
lightly with egg white and lightly dust
with caster sugar. Cut a cross in the top of
each pie top with tip of a sharp knife.
8. Bake in a preheated oven at 200°C for 15-
20 minutes or until cooked and golden.
Serve hot or cold.
NOTE:
If suet is not available substitute with
chilled butter.
PEACH SORBET
Makes 6 serves
INGREDIENTS
1 cup white crystal sugar
2 cups/500ml water
250g fresh peaches, peeled, destined and
quartered
6 egg whites
Mint leaves, for decoration
METHOD
1. Heat sugar and water in a small saucepan,
stirring until dissolved. Set aside and cool.
2. Assemble the food processor using the
quad blade.
3. Place peaches and cooled syrup into the
processing bowl. Process until smooth.
Transfer peach mixture to a shallow
plastic dish, cover and freeze until just
setting. Return partly frozen mixture to
processing bowl and process. Repeat this
1-2 more times to beak down the large
ice crystals. Cover and return mixture to
the freezer.
4. Reassemble the food processor using
a clean quad blade. Place egg whites
into the clean processing bowl and
process until foamy. Add the partly
frozen mixture and mix into the foamed
egg whites using the Pulse button until
folded through. Return to shallow plastic
dish, cover and freeze until just setting.
Serve scooped into dessert dishes and decorate
with mint leaves.
RECIPES