Makes 24
Little mince pies are a universal favourite at Christmas time. We make them by the dozen to offer when friends drop in over the festive season. They store and keep well and some say are improved by gently heating in the oven before serving.
2 cups plain flour
¼ teaspoon baking powder
185 g unsalted butter, chopped
¼ cup caster sugar
2 egg yolks
1–2 tablespoons lemon juice or iced water
1 cup Fruit Mincemeat (below)
1 egg white, lightly beaten
icing sugar, to dust (optional)
fruit mincemeat
3 cups raisins
3 cups currants
3 cups sultanas
¾ cup blanched almonds, chopped
2 large cooking apples, grated
1½ cups brown sugar
150 g butter, melted
¾ cup brandy or rum
½ teaspoon grated nutmeg
½ teaspoon ground cloves
1 teaspoon ground cinnamon
grated rind and juice of 2 oranges
Preheat the oven to 200°C. Grease 2 × 12-hole small patty pans. Make the pastry by sifting the flour and baking powder into a bowl. Rub in the butter using fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Add the egg yolks and enough lemon juice or water to bring the ingredients together to form a dough.
Knead the dough gently on a lightly floured surface until smooth. Halve, wrap in plastic wrap and chill for at least 30 minutes. Roll out one of the pastry parcels between 2 sheets of baking paper until 3–5 mm thick. Using a 6.5 cm round cutter, cut out 12 rounds. Place the rounds into the prepared pans. Spoon 2 teaspoons fruit mince into each. Re-knead the scraps and chill before rolling out again and using to line remaining pan, along with remaining dough, reserving some pastry for decorating the tops.
Re-roll scraps of pastry and cut into small stars. Top each pie with a star. Brush with egg white. Bake for 20 minutes, until golden. Leave to cool completely in the pans. Serve warm or at room temperature, dusted with a little icing sugar, if you like.
Fruit Mincemeat
Process batches of dried fruit and almonds in a food processor. Pulse to coarsely chop. Spoon into a bowl and combine with the grated apple, sugar, butter, brandy or rum, spices and orange rind and juice. Cover and chill, stirring daily, for at least 2 days before use and up to several months. Makes about 9 cups.
TIP The amount of Fruit Mincemeat used and number of pies made will vary. Mince pies can be made ahead, frozen and reheated as required.
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