These Spiced Mince Pies are perfect for the holidays!
This Christmas, you might want to try out this festive Spiced Mince Pies by Uppma Virdi, owner of Chai Walli. She likes to get creative in the kitchen at this time of the year and this time, she used Chai Walli’s ground Golden Chai to spice up this very special fruit mince pie recipe.
Chai Walli boasts authentic chai blends that are hand-blended in Summer Hill, Sydney NSW.
Keep reading for the complete and easy-to-follow recipe!
To prepare the fruit mixture, finely chop half of the mixed fruit and put it into a large bowl.
Add brown sugar, almonds, chopped apple pieces, butter, brandy (if using), lemon rind, lemon juice, ground chai and the remaining mixed fruit. Note: if you're not using brandy, replace with 1 tablespoon of water.
Stir until well combined. Cover with a reusable wrap or lid and set aside overnight, stirring occasionally, to macerate (infuse the fruit - yum!).
The next day: Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.
To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
Add the egg yolk and 2 tablespoons of water. Mix until it starts to come together, then put it onto your clean bench.
Using your hands, shape the dough into a round and cover it with a reusable wrap.
Place in the fridge for 20 minutes to cool and rest.
Preheat your oven to 180C.
Roll out the pastry on a lightly floured surface until approximately 5mm/.5cm thick.
Use something round to cut circles into the pastry. You can use a pastry cutter-shape (we used one that was 8.5cm in diameter), or even a glass jar or cup. Cut out 20 rounds.
Using a 5cm-diameter star-shaped pastry cutter, cut 20 stars from the remaining pastry. If you don't have a cutter, use a sharp knife and get creative!
Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs.
Divide the fruit mince among the pastry cases. Top with pastry stars.
Brush the stars lightly with the egg and sprinkle with white sugar.
Bake for 20-25 minutes or until light golden.
Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
Serve with a steaming cup of fresh chai!
*Uppma has used the ground Chai Dust for this recipe, which is the gorgeous Golden Chai that they grind in house. This makes it super simple to add to any baking. However, you can also use any of their chai blends (even the Caffeine Free blends) and simply grind these to a powder at home using a coffee or spice grinder.
Ingredients
Directions
To prepare the fruit mixture, finely chop half of the mixed fruit and put it into a large bowl.
Add brown sugar, almonds, chopped apple pieces, butter, brandy (if using), lemon rind, lemon juice, ground chai and the remaining mixed fruit. Note: if you're not using brandy, replace with 1 tablespoon of water.
Stir until well combined. Cover with a reusable wrap or lid and set aside overnight, stirring occasionally, to macerate (infuse the fruit - yum!).
The next day: Transfer the fruit mixture to a fine sieve over a bowl and stir to remove excess liquid.
To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
Add the egg yolk and 2 tablespoons of water. Mix until it starts to come together, then put it onto your clean bench.
Using your hands, shape the dough into a round and cover it with a reusable wrap.
Place in the fridge for 20 minutes to cool and rest.
Preheat your oven to 180C.
Roll out the pastry on a lightly floured surface until approximately 5mm/.5cm thick.
Use something round to cut circles into the pastry. You can use a pastry cutter-shape (we used one that was 8.5cm in diameter), or even a glass jar or cup. Cut out 20 rounds.
Using a 5cm-diameter star-shaped pastry cutter, cut 20 stars from the remaining pastry. If you don't have a cutter, use a sharp knife and get creative!
Line twenty 80ml (1/3-cup) capacity muffin pans with pastry discs.
Divide the fruit mince among the pastry cases. Top with pastry stars.
Brush the stars lightly with the egg and sprinkle with white sugar.
Bake for 20-25 minutes or until light golden.
Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.
Serve with a steaming cup of fresh chai!
About Chai Walli
Chai Walli is a female-centric, female-owned small Australian business who are passionate about cultural preservation through the art of chai. Where spices and blending flavours are literally in our founder’s blood – her Grandfather was an Ayurvedic and homeopathic doctor specialising in remedial tea blends in India. Chai Walli is not just about creating amazing spice blends and flavour compositions, but it’s about authenticity, integrity, empowerment and family.
Check out this Not Your Nana’s Apple Pie, another great pie recipe that you will surely love!
