Fruit Mince Pies
Makes 12 mini pies
For the Fruit Mince:
1/2 cup cider
185ml brown sugar
500g Granny Smith apples, peeled, cored and grated
1/2 tsp mixed spice
½ tsp ground cinnamon
75g dried cranberries
¼ cup mixed peel
60g glace cherries
¼ cup almonds, toasted
zest and juice of ½ orange
1 Tbs brandy (optional)
For the pastry:
125g butter, softened
1/2 cup castor sugar
2 cups cake flour
1 tsp baking powder
Pinch of salt
1 egg yolk, for glazing
Castor sugar, for sprinkling
To make the fruit mince, heat the cider vinegar and brown sugar until dissolved.
Add all ingredients except the brandy and cook for 40 minutes until the liquid has reduced completely.
Stir in the brandy and pour into sterilized bottles while still hot to store.
Make the pastry by creaming the butter and sugar together until light and fluffy.
Add the egg, beating well to combine.
Add flour, baking powder and salt, then mix to form a stiff dough.
Take 2/3 of the dough and press the into greased mini muffin tin or disposable foil cases to form a thin layer. Prick the pastry with a fork.
Roll out the leftover pastry and cut out circles to fit the tops.
Spoon a generous amount of fruit mince into each pastry case then top with the pastry lid.
Crimp the edges with a fork and make a slit at the top of each pie.
Brush the tops with egg yolk, sprinkle with a little castor sugar and bake at 180C for 20 min or until the pastry is lightly golden and crispy.
Cool on a wire rack before storing in an airtight container.