Relish yummy pie

Year ending holiday week is here and one has the time to make and experiment while cooking. Here is a recipie of Rum soaked mix fruit mince Pie from The Imperial. 

1. To make the pastry, rub 225g cold, diced butter into 350g plain flour, then mix in 100g castor sugar and a pinch of salt. Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

2. Preheat the oven to 200C/gas. Line mall tart moulds, by pressing small walnut-sized balls of pastry into each shell. Spoon 280g of rum soaked dry fruits into the pies.

3. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal 

4. Beat 1 small egg and brush the tops of the pies. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, and then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.