Mince pies

Fruit mince pies
 11th September 2012
 Photo: Steven Siewert
 Styling Berni Smithies
Fruit mince pies 11th September 2012 Photo: Steven Siewert Styling Berni Smithies Photo: Steven Siewert

Leftover fruit mince can be used the following year or added to Christmas pudding and cake recipes.


500g mixed fruit

230g slivered almonds

100g dried apricots, chopped

250g golden syrup

75g brown sugar

1 tbsp grated lemon rind

1 tbsp grated orange rind

1½ tbsp mixed spice

250ml brandy

450g butter, cold and cut into 1cm pieces

165g castor sugar

600g plain flour

1 tsp salt

150ml water


Place fruit, almonds, apricots, golden syrup, brown sugar, rinds, spice and brandy in a large bowl and stir to combine well. Place in a container with a lid that seals in aromas and store in the fridge for three months. Turn fruit over every so often - if it looks dry add a little more brandy.

For pastry, place butter, sugar, flour and salt in a food processor. Pulse to make a coarse crumb. Add water and process until pastry just comes together. Wrap well in cling film and rest in fridge overnight or for at least two hours. Roll out in between two layers grease-proof paper to ½ centimetre thickness. Rest for one hour. Pre-heat oven to 160C.

Line small tart shells with pastry rounds that come about ½ centimetre over the edge. Fill with fruit mince mix and top with pastry cut into large star shapes. Bake until pastry is cooked through and golden, about 30 minutes. Cool, dust with icing sugar before serving.