Fruit mince pies

Method

• 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.