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Cranberry and apple mince pies

  • 0:35 Prep
  • 0:30 Cook
  • Makes 12


  • 115g (3/4 cup) craisins (dried cranberries)
  • 50g (2/3 cup) dried apple, finely chopped
  • 40g (1/4 cup) dried cherries
  • 75g (1/2 cup) dried pineapple, finely chopped
  • 170g (1 cup) sultanas
  • 200g (1 cup, firmly packed) brown sugar
  • 2 tablespoons brandy
  • 2 teaspoons finely grated orange rind
  • 80ml (1/3 cup) fresh orange juice
  • 1 Granny Smith apple, peeled, cored, coarsely grated
  • 1 teaspoon mixed spice
  • 300g (2 cups) plain flour
  • 70g (1/3 cup) caster sugar
  • 175g chilled butter, chopped
  • Pinch of salt
  • 60ml (1/4 cup) iced water
  • 1 egg, lightly whisked
  • White sugar, to sprinkle


  • 1
    Stir the craisins, dried apple, cherries, pineapple, sultanas, brown sugar, brandy, orange rind and orange juice in a saucepan over low heat for 5 minutes or until sugar dissolves. Stir in the grated apple and mixed spice. Set aside to cool completely.
  • 2
    Meanwhile, process flour, caster sugar, butter and salt in a food processor until mixture resembles breadcrumbs. Add water and process until dough just comes together. Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap and place in fridge for 20 minutes to rest.
  • 3
    Preheat oven to 180°C. Roll out pastry onto a lightly floured surface until 5mm thick. Use a round 8.5cm fluted pastry cutter to cut 12 discs from the pastry. Line twelve 80ml (1/3-cup) capacity muffin pans with the pastry discs. Divide the fruit mince among the cases.
  • 4
    Use a 7.5cm round fluted pastry cutter to cut 12 discs from remaining pastry, re-rolling as necessary. Place on top of the pies. Press the edges lightly to seal. Brush tops lightly with egg and sprinkle with white sugar. Bake for 25 minutes or until light golden. Set aside in the pans for 5 minutes to cool before transferring to a wire rack to cool completely.

Source: taste.com.au


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