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Fruit mince pies with grand marnier butter
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Prep Time:
80 minutes
Cook Time:
25 minutes
Total Time:
105 minutes
Irresistible and creative fruit mince pies that everyone will love.
Ingredients:
  • 225g plain flour
  • 24.00 gm pure icing sugar, plus extra to dust
  • 20.00 gm custard powder
  • 100g chilled unsalted butter, chopped,
  • 1 egg yolk
  • 410g jar fruit mince
  • 40.00 ml Grand Marnier or other orange liqueur
  • 85g glace fig
  • 20.00 ml finely grated orange zest
  • 250g unsalted butter, softened
  • 200g icing sugar
  • 80ml grand marnier
  • Finely grated zest of 1 orange
Instructions:
  • Combine the flour, icing sugar, and custard powder in a food processor to remove any lumps. Add the butter and blend until you get fine crumbs. In a separate bowl, whisk the egg yolk with 2 tablespoons of chilled water. Pour the mixture into the food processor and blend until the pastry forms a ball.
  • Place the pastry on a lightly floured surface and gently knead until combined. Shape into a disc, wrap in plastic, and refrigerate for 30 minutes.
  • Preheat the oven to 180°C and generously grease three 6-hole muffin pans (1/3-cup capacity).
  • Mix together the fruit mince, liqueur, figs, and orange zest in a bowl and let it sit for a bit.
  • Roll the pastry out to a thickness of 5mm, then cut out 18 rounds using a 7cm cutter. Place the pastry rounds in the muffin pans and chill while preparing the lids.
  • Gather all the pastry trimmings and roll them out until 5mm thick. Use a 5cm round cutter to make 18 lids.
  • Spoon fruit mince mixture into pastry cases. Moisten one side of pastry lids with water, place moistened side down on top of the pies, and press edges gently to seal. Use a knife to make a small cut on top of each pie for steam to escape. Bake for 20-25 minutes until golden brown. Allow pies to cool slightly in the pans.
  • To make the Grand Marnier butter, use electric beaters to whip the butter until pale. Add the sugar and beat until it becomes light and fluffy. Lower the speed, then slowly incorporate the liqueur and zest.
  • Sprinkle pies with powdered sugar and enjoy while warm with Grand Marnier butter.

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