A New Challenge - Fruit Mince Pies
Prep time: 
Cook time: 
Total time: 
Serves: 18
Fruit Mince
  • 1½ cups of saltanas
  • 1 cup dried apricots
  • ½ cup dried peaches
  • 1 medium apple peeled, cored and grated
  • Finely grated rind of 1 orange
  • 1 tbsp orange juice
  • ½ cup sugar
  • ¼ orange liqueur (such a Cointreau or Grand Marnier)
  • 1 tsp ground ciniman
  • ½ tsp mixed spice
  • ½ tsp nutmeg
  • ½ tsp ground cloves
  • 2 cups plain flour
  • 2 tbsp icing sugar
  • 125 g unsalted butter
  • 1 egg yolk
  • 2 tbsp chilled water
Fruit Mince
  1. Put sultanas, apricots, peaches, apple, rind and juice into a food processor and pulse until finely chopped.
  2. Transfer to large bowl, and add sugar, liqueur and all spices. Stir until well combined and cover in the fridge until you can find some time to make pastry.
  1. Sift flour and icing sugar into a large bowl, add butter and rub together until it resembles find bread crumbs.
  2. Add egg yolk, and water (add a little extra water if you need to but be careful not to add too much, as you can't take it out again).
  3. Wrap in plastic wrap and put in the fridge for no more than 30 mins.
  4. At this point preheat oven to 180, and grease tin.
  5. Roll out dough between 2 sheets of baking paper until about 4mm thick, cut round with a 7cm biscuit cutter (or an egg ring).
  6. Line tray with dough and spoon in 1 tbsp of mince into each.
  7. Re-roll left over dough and cut out small star shapes to top pies.
  8. Bake for 15-20 mins or until light golden and pastry is cooked through. Cool on a wire rack.
  9. Dust with icing sugar to serve (optional)
Recipe by The Life of Clare at http://www.thelifeofclare.com.au/sweets-for-santa-fruit-mince-pies/