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1
Making the Filling-- In a saucepan combine-- grapes, pear, apples, zests, and squash.
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2
Bring to a boil and cover slightly.
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3
Cook until fruit is breaking down and very soft, adding more water if necessary.
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4
Press the fruit thru a foley with a coarse blade.
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5
Place back into pot and cook another 20 minutes.
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6
Stir, and keep checking as not to scorch.
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7
Its ready when it coats a wooden spoon.
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8
Cool.
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9
This takes a fair amount of time to do on low heat.
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10
Add the chestnuts, raisins, and pine nuts, and brandy.
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11
Stir well Otherwards what you made was sort of a mincemeat.
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12
Pastry-- Combine all dry ingredients and zest.
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13
Add butter chilled and in cubes.
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14
Sprinkle with beaten egg, and water combined.
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15
Combine until you have a pastry dough just forming into a ball.
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16
This could all be done in a processor if desired.
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17
Turn onto to board, gather into a loose ball.
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18
Wrap in saran and chill.
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19
Roll out the dough on a floured board about 1/8 inch thick.
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20
or less Use a round 3 inch cutter cut out rounds.
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21
Fill each with a teaspoon of filling.
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22
Brush a little beaten egg around inner edges and fold over.
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23
Crimp, and seal with a fork.
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24
Re roll dough and continue until all scrapes are used.
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25
Preheat oven 350 degrees.
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26
Place on greased cookie sheets.
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27
Bake 18 minutes until golden.
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28
Cool on rack.
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29
Dust with confectioners sugar.
