Ingredients: Fruit Mince: 4 Cups Mixed Dried Fruit ½ Cup Chopped Glace Cherries ¼ Cup Chopped dried Apricots 1/3 Cup Dried Cranberries ½ Cup brown Sugar 1 Cup orange or lemon Marmalade 2 tsp Mixed Spice 2 Tbsp Manuka Honey with Plum 2 Tbsp Bacardi 2 Tbsp Dark Rum 2 Tbsp Brandy
Pastry: Use your favourite shortcrust pastry recipe or 1 pkt of frozen shortcrust pastry. Few Tbsp Milk to glaze.
¼ Cup Icing Sugar
Method: - Fruit Mince 1. Mix all the fruit mince ingredients in a large bowl and stir with a wooden spoon until totally combined.
Transfer to an airtight container and place in a cool dark spot for 5 days to a week before using to allow the fruit to soak up the alcohol and honey. Stir well before using.
Spray 2 x 12-hole tart trays with cooking spray oil and preheat the oven to 180C
With a circle cutter cut out 24 circles of pastry, big enough for each one to fill each hole in the tray. With a slightly smaller star cutter, cut out 24-star shapes.
Place the circles into the trays and gently press down so that they sit perfectly in each hole. Place a tsp of the fruit mince into each circle and with your ring finger or a pastry brush, gently add some milk to the top rim so that the lid will stick.
Place a star on the top pf each pie and gently press the points of the stars into the pastry underneath to adhere together.
Brush each star with some milk and bake in the oven for approx. 20 minutes or until just golden. Allow to cool in the trays before removing
Cut into this baked Brie and the warm cheese just oozes onto the platter. Scoop it up and smear onto your favourite crackers. The sweetness of the plum honey, and the crunch of the pistachio's is a perfect mix paired with your favourite wine and antipasto ingredients.