Mince pies with Commandaria

Marilena Ioannidou, a researcher in Cypriot gastronomy, uses Koumandaria in a fascinating gourmet recipe.

Mince pies with Commandaria
MATERIALS
For stuffing
150 g. raisins blonde
100 g. black currants
100 g. salted apricots
100 g. salted figs
100 g. palm trees
1/2 cup tea tincture (grape syrup)
1 cup tea command
75 g. almonds
50 g. walnuts
50 g. hazel
1/2 cup tea command
For the dough
125 g. butter
100 g. sugar
1 egg
vanilla
1 tablespoon brandy
300 g. Farina flour
1 teaspoon Baking Powder

EXECUTION
You prepare the filling first. Cut the apricots, figs and palm trees into small pieces and put them in the pot along with the blondes and black currants, the stew and the Commandaria. Boil the mixture over medium heat until caramelized.

Then let it cool. Before using it, you will add the almonds, hazelnuts, walnuts (whole) and the rest of the Commandaria. Mix the mixture well.

To make the dough, first beat the butter with the sugar, egg, brandy and vanilla and then add the flour with the Baking Powder and knead lightly. You open the dough into a medium-thick sheet. You take a form for small cakes and put paper cases in the openings. Cut out dough circles to cover the cases and fill with the fruit mixture you have already prepared. Garnish with a star-shaped dough and bake in a medium oven until lightly browned.