I made this based on the English mince pie, but with a different flavouring. I made the pastry based on a Jamie Oliver recipe, but of course I don’t use white sugar or flour. When I lived in the UK, I really liked this pie and wanted to make a more Hungarian flavoured version of it. Therefore, I chose a Hungarian wine for the alcohol. I only used a semi-sweet, because that’s also sweet enough, and proper sweet wine is usually very expensive.
I had some left over from the filling, which isn’t a problem as it’s very nice on its own, and can keep for some time. You can use it in other sweets as well.
Filling:
- 275 g dried plums
- 275 g dried cranberries
- 2 pc. tangerine
- 80 g unrefined cane sugar
- 16 g vanilla sugar
- 3 dl semi-sweet white wine
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- soda
Pastry:
- 200 g unbleached semolina flour
- 300 g white spelt flour
- 92 g unrefined cane sugar
- 8 g vanilla sugar
- 250 g margarine
- ¼ lemon juice
- 2 eggs
- 1 tbs lactose-free milk
For the wash:
- 1 egg
- 1 tbs lactose-free milk
First prepare the filling. You take out a higher plastic bowl and put in it the dried fruits, the sugars and pour on top the wine. If the 3 dl doesn’t reach the top of the fruits, you can fill the rest of it up with sode. Then add the seasoning. Peel the tangerines and cut the bottom of each segment to get the meat out. Use a wooden spoon to stir everything together.
While the filling is soaking up the wine, you make the pastry. Sift the flour, add the sugars and crumble in the margarine, then add the lemon. Break the eggs into a bowl and whip the eggs with the milk. Add the mixture to the flour, and knead it together. It will seem a bit dry, but that’s on purpose. When it’s done, wrap it in film and place it in the fridge for 30 minutes.
Meanwhile, prepare the muffin tin - have at least 18 spaces -, the rolling board and pin, and a mug. Mugs are usually around 8 cm in diameter, and that’s the size you need. Also take out a small round cookie cutter to cut the circle for the top, but you can use other forms as well. Then grease the muffin tins. If you have time, rest a little, because you still have a long way to go.
After you take out the pastry, divide it to two. Take one half and roll it to about a cm thick. Don’t make it too thin. Use the mug to make the circles and put them into the tin in a way that you don’t get air under the pastry. With your fingers pull the pastry so that the edges reach to the top of the tin. Do the same with the other half of the pastry, and use the remaining to make the small circles for the cover. Put the pastry filled tins into the fridge for 30 minutes.
Preheat the oven to 356 F (180oC).
Finish the filling. Strain the fruits, but don’t throw out the liquid. Put the fruit into a food processor, but don’t make it too fine. Add some of the liquid to make it more wet.
Break the last egg and whip it with some milk for the wash.
Take out the pastry and wash the edges with the egg. Then add the filling and put the top on. Also wash that with the egg. Bake it until ready in about 25 minutes.
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