The Great Kiwi Mince Pie Filling Recipes

Steps:

• In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add ice water, tossing with a fork until dough forms a ball. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., For filling, in a large skillet or Dutch oven, cook beef over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add apples, apricot, brown sugar, raisins, apple juice, vinegar, orange zest and seasonings. Bring to a boil; reduce heat. Simmer until apples are tender, 15-17 minutes. Stir in rum. Remove from heat; cool slightly., Preheat oven to 375°. On a lightly floured surface, roll half of dough to 1/8-in. thickness. Cut 20 circles with a floured 2-3/4-in. round biscuit cutter. Top half the circles with 1 tablespoon filling. Top with remaining circles; press edges with a fork to seal. Cut slits in top. Brush tops with egg; sprinkle with coarse sugar. Repeat with remaining dough and filling., Bake until crust is golden brown and filling is bubbly, 20-25 minutes. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Put the graham crackers and most of the macadamia nuts in the bowl of a food processor and process until smooth. Add the butter and sugar and process again to combine. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly while you make the filling.
• For the filling: In the bowl of a stand mixer, add the lime zest and juice and egg yolks and mix until combined. Add the condensed milk and mix on high until smooth and thick. Pour the mixture into the crust and bake until no longer jiggly, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour, more if possible.
• For the topping: Pour the cold heavy cream into a clean mixer bowl. Add the sugar and beat on high speed until the whipped cream is very stiff.
• Slice the kiwis and cover the surface of the cooled pie with the slices. Spread the whipped cream on top. Slice the remaining kiwi slices in half and decorate the top of the pie with them. Chop the remaining macadamia nuts, sprinkle on top and serve.

Steps:

• Brown mince in a heavy saucepan in a little oil.
• Add vegetables, herbs, stock and simmer for 1 hour.
• Mi together the soup mix and cornflower with 1 cup of water and add to the mince, simmer for 20 minutes.
• Season to taste and then cool.

Steps:

• Combine the cooked beef, apples, raisins, sweet pickle vinegar, pineapple, orange, salt, cloves, cinnamon, nutmeg, sugar, sorghum and 1 cup beef broth. Store in the refrigerator or freeze until ready to use.

Steps:

• Place the ground beef into a skillet over medium heat, and cook and stir until the beef is well browned, about 10 minutes, breaking it up into small crumbles as it cooks. Drain excess fat.
• In a large cast-iron or other heavy skillet over medium heat, mix the cooked beef, suet, apples, brown sugar, brandy, raisins, walnuts, dried mixed fruit, mixed fruit peel, lemon juice, salt, nutmeg, cinnamon, allspice, and cloves. Stir the mincemeat until thoroughly combined and the sugar has dissolved, and bring the mixture to a boil. Reduce heat to a simmer, and cook until the flavors have blended and the mincemeat filling is thickened, about 1 hour. Stir occasionally.
• Use as mincemeat pie filling.

Steps:

• Make the pastry by rubbing the butter and flour together with your fingertips until the mix resembles fine crumbs or whizz in a food processor. Stir in the sugar and a good pinch of salt, then add the egg yolks and water or milk and work into the mix with a knife until the dough starts to clump together. Press the dough together with your hands to form a ball, split in two and knead each half briefly until smooth. Shape into a flat disc. Wrap in cling film then chill while you make the topping.
• Heat oven to 200C/fan 180C/gas 6. Beat the almonds, sugar, egg whites and almond extract together to a rough paste.
• Roll out one of the discs of pastry on a lightly floured surface and cut 12 x 9cm circles (or 10 x 10cm circles, depending on the depth of your muffin tin) with a round cutter. Push into the wells of a 12-hole muffin tin. Re-roll the leftover pastry and cut out enough 7cm circles to cover the tops.
• Spoon a heaped tbsp mincemeat into each case, followed by 1 tbsp almond mix. Brush the edges of the cases with egg and press the tops on, then brush with egg. If you're making ahead, 'open' freeze at this point, in the tin, uncovered. Once frozen, cover with cling film and use within a month. Bake for 20-25 mins until golden from fresh or for 25-30 mins from frozen. Leave to cool almost completely in the tin before lifting out. Serve dusted with a little icing sugar if you like. Repeat with remaining mix to make a second batch.