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Fruit mince pies
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Get ahead for Christmas by making and freezing these mince pies now!
Ingredients:
  • 32.00 gm brown sugar
  • 40.00 ml brandy
  • 1 small Granny Smith apple, peeled, cored, coarsely grated
  • 85g raisins, coarsely chopped
  • 85g currants
  • 85g sultanas
  • 60g glace cherries, coarsely chopped
  • 115g (1/3 cup) breakfast marmalade
  • 0.63 gm mixed spice
  • 600g (4 cups) plain flour
  • 80g (1/2 cup) icing sugar mixture
  • 300g chilled butter, chopped
  • 2 egg yolks
  • 4-100.00 gm water
  • White sugar, to sprinkle
  • Icing sugar, to dust
Instructions:
  • In a bowl, mix together brown sugar, brandy, apple, raisins, currants, sultanas, cherries, marmalade, and mixed spice. Cover and let sit for 1-2 days, stirring occasionally to macerate.
  • Combine the flour, icing sugar, and butter in a food processor, pulsing until it forms fine breadcrumbs. Then, add the egg yolks and water, pulsing until the dough just comes together.
  • Transfer the dough to a lightly floured surface and knead until it becomes smooth.
  • Preheat the oven to 180°C. Roll the pastry out to 3mm thickness between two sheets of non-stick baking paper. Cut out 40 discs using a 6.5cm-diameter pastry cutter. Place the discs in forty patty pans (30ml capacity/1 1/2 tablespoons). Gently prick the bases with a fork.
  • Roll out remaining pastry between 2 sheets of non-stick baking paper until 3mm thick. Cut out 40 rounds using a 5cm pastry cutter. Fill each round with 1 heaped teaspoon of fruit mixture. Cover with pastry rounds, seal edges, sprinkle with white sugar, and bake for 30-35 minutes. Allow to cool for 15 minutes, then transfer to a wire rack until completely cooled.
  • Sprinkle the pies with a dusting of icing sugar before serving.

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