400g tinned Pie Apples 80g Almond Meal 1 Tbsp MGO 30 or A sweeter you Manuka Honey with Ginger ¼ tsp Ground Cloves ¾ tsp Mixed Spice ¼ Cup Sultanas (optional) 1pkt Frozen Shortcrust Pastry 2 Tbsp Milk Fondant or lollies for eyes
1. Combine the apple, almond meal, honey, spices, and sultanas if using them in a large bowl. 2. Cut 3 of the thawed pastry sheets into 6 rectangles and cut 2 of the sheets into thin strips. 3. Brush the face of the pastry along the edge of each rectangle with milk and trim strips to place on the brushed edge to make a border so that the filling does not leak out. 4. Spoon filling onto each of the rectangles and lay the cut strips in a criss cross pattern over the top, trimming at the edges and pushing slightly to adhere the strips at the ends. 5. Bake for 30 minutes in a pre-heated oven at 170C, rotating the tray halfway through to bake evenly. 6. Cool on a wire rack and place the eyes on when cooled.
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.
A sweeter you Manuka Honey with Plum has the taste of Christmas. The blend of the plum honey with the richness of the fruits and alcohol makes these fruit mince pies the perfect Christmas treat. You can use the frozen shortcrust pastry if you like - however they are even nicer if the pastry is home made.