For the filling (make at least 3 days – and up to 1 month in advance):
- 400ml dark brandy
- 600 ml PX sherry
- 700g currants
- 800g sultanas
- 700g muscatel raisins
- 4 quince, peeled, cored and chopped fairly small
- 570g pork fat or suet
- 100g pine nuts, toasted and coarsely chopped
- 600g demerara sugar
- 300g dark muscovado sugar
- 2 rounded tsp ground cinnamon
- 4 rounded tsp ground mixed spice
- 8 clementines, zest only
- 500g whole mixed peel, diced small
For the empanadillas:
- 500g all-butter puff pastry
- 1 egg, beaten
For the filling, place the alcohols in a pan set over medium heat and reduce to half the original volume. Add all the other filling ingredients, remove from heat, and leave to steep for at least 3 days or, better, up to 1 month in the fridge.
For the empanadillas, preheat the oven to 180C. Roll the pastry to ½ cm thick, and cut out 12cm disks. Place a tablespoonful of the mixture in the middle of each disk, fold over into ’half moons’, and seal by crimping the edge with a fork.
Place the pies on a non-stick baking tray, brush with egg wash, and bake for 25 minutes until deep golden-brown.
Recipes courtesy of Ben Tish, who is currently working with specialist ingredients company gresado.com
For more on multi-cultural festivals and recipes , check out Good Things magazine’s The ultimate cross-cultural festive feasts.