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Fruit mince pies

  • 1:25 Prep
  • 0:27 Cook
  • Makes 24
  • Advanced


  • 410g jar fruit mince
  • 1/2 cup dried cranberries
  • 1 small granny smith apple, peeled, grated
  • 1/4 cup raspberry jam
  • 2 teaspoons MasterFoods vanillin sugar
  • 185g butter, chilled, chopped
  • 1/3 cup icing sugar mixture
  • 2 teaspoons finely grated orange rind
  • 2 1/4 cups plain flour
  • 1 egg yolk
  • 2 tablespoons iced water
  • icing sugar mixture, to dust


  • 1
    Combine fruit mince, cranberries, apple, jam and vanillin sugar in a bowl. Set aside.
  • 2
    Process butter, icing sugar, orange rind and flour until mixture resembles breadcrumbs. Add yolk and 1 tablespoon iced water. Process until dough forms, adding more iced water if necessary. Divide dough in half. Shape halves into discs. Cover. Refrigerate for 30 minutes.
  • 3
    Preheat oven to 180°C/160°C fan-forced. Grease two 12-hole 1 1/2 tablespoon-capacity round-based patty pans. Roll 1 pastry disc between 2 sheets of baking paper until 3mm thick. Using a 7cm round cutter, cut 24 rounds from dough, re-rolling dough scraps. Press rounds into holes of prepared pans. Using a fork, prick pastry cases.
  • 4
    Bake for 10 to 15 minutes or until light golden. Cool in pans. Roll remaining pastry disc between 2 sheets of baking paper until 3mm thick. Using a 4.5cm star-shaped cutter, cut 24 stars from dough, re-rolling dough scraps. Spoon fruit mince mixture into pastry cases, pressing down with back of spoon. Top with stars, pressing edges to seal.
  • 5
    Bake for 10 to 12 minutes or until golden. Stand in pans for 5 minutes. Transfer to a wire rack to cool. Dust with sugar. Serve.

Source: taste.com.au


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