For something completely different to the norm, I thought I would share my lactose-free and citrus/apple/alcohol-free Mince Tarts with you after sharing my adapted recipe on Facebook with the Australian company: Liddells - who have a great range of lactose-free dairy products in Australian supermarkets. Now I have no connection whatsoever to the company and this is not a sponsored blog post. Nobody is paying me anything and I won't receive any free products for promoting any brands. I am just very happy to support Australian companies who support our Australian farmers. I grew up on a farm and it's very tough out there these days for our Aussie farmers trying to compete with cheaper overseas products.
Last year, I was diagnosed as being lactose-intolerant but I also have a severe allergy to citrus which I have had for many years. I am also allergic to apple plus I don't drink alcohol - so I had to adapt the Mince Pie recipe from several different ones that I had in my recipe books. I really love to bake and have always made my own biscuits and cakes. I grew up helping Mum in the kitchen and it is something that I am passing into my own daughter. It is so much cheaper to bake your own and you know what is in them.
I have made several batches of the Mince Pies now and tweaked the pastry a little and although I have never made mince pies before, they were surprisingly easy and delicious.
I have used specific Australian brands of some products which I personally know to be safe for my particular allergies. Sometimes companies do change their ingredients so you would be wise to check before using.
Makes approximately 24 Mince Pies: (note all measures are metric)
250 grams of Liddells lactose-free butter
5 tablespoons icing sugar
1 free-range egg
1/2 teaspoon Queens Vanilla Essence
3 cups of Wheatfields self-raising flour
1/4 cup of Liddells lactose-free milk
Small amount of extra icing sugar
Cream butter and icing sugar, add beaten egg, then sifted flour. Work the mix together until smooth. You can also put all the ingredients in a food processor if preferred and work mix until it just comes together. Refrigerate in a glass bowl covered in cling wrap until ready to use. Allow to soften a little before rolling out to 4mm thick on a floured board and use a circle cutter to cut out your mince pie bases.
Place bases in cupcake tins (24 bases) and add your fruit mince. Re-roll scraps and use a star cutter to cut out tops for your mince pies. Brush tops of pies with a little milk and place in a moderate oven - 180 deg C fan-forced - and cook for around 14-15 minutes. Leave in tins to cool a little before removing so pastry does not break. Dust tops with the extra icing sugar. Alternatively, you can sprinkle on CSR Dememera sugar or Masterfoods Vanillan Sugar prior to baking - both of which are delicious. ENJOY!!
1-1/2 cups Sunbeam Sultanas
1-1/2 cups Sunbeam Currants
1 teaspoon of Masterfoods Mixed Spice
1/2 teaspoon of Masterfoods Cinnamon
1/4 teaspoon Masterfoods Nutmeg
75 grams of Liddells lactose-free butter, melted
1 cup Brown Sugar
1 teaspoon of Queens Vanilla Essence
Approx. 1-/2 cup IXL Apricot Jam
Coarsely chop fruit (this can be done in a food processor but keep a close eye on it so you don't chop it too finely) and place in a glass bowl then stir through all the other ingredients. If mix seems a little dry, add a little more Apricot Jam. Cover bowl with plastic wrap and leave in fridge for several days to allow the flavours to develop. It will thicken up considerably over that time. Allow fruit mince to come to room temperature before adding to pastry bases.
And here is the finished product:
Mmmmmm, they are delicious with a cup of tea after dinner.
Thanks for stopping by - have a great weekend!