Name: Homemade fruit mince pies with almonds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Pastry; 1 1/2 cup plain flour; 1/2 cup almond meal; 1/3 cup caster sugar; 1/4 cup custard powder; 150 gram butter, cold, chopped; 1 egg, separated; 2 tablespoon iced water; 1 tablespoon demerara sugar; icing sugar to dust; Filling; 410 gram jar fruit mince; 1/2 cup chopped mixed glacé fruit (ginger, cherries, pineapple); 1/4 cup slivered almonds, toasted, roughly chopped; 2 tablespoon brandy; 2 teaspoon grated orange zest

Homemade fruit mince pies with almonds

Treat yourself this festive season with this delicious mince pie recipe. With a fruity, almond-spiked filling and easy homemade pastry, these little pies are sure to go down a treat this Christmas

Makes 16

Prep

20M

Cook

25M

Total

45M

Ingredients

Pastry

1 1/2 cup plain flour

1/2 cup almond meal

1/3 cup caster sugar

1/4 cup custard powder

150 gram butter, cold, chopped

1 egg, separated

2 tablespoon iced water

1 tablespoon demerara sugar

icing sugar to dust

Filling

410 gram jar fruit mince

1/2 cup chopped mixed glacé fruit (ginger, cherries, pineapple)

1/4 cup slivered almonds, toasted, roughly chopped

2 tablespoon brandy

2 teaspoon grated orange zest

Method

1.Preheat oven to moderate, 180°C. Lightly grease 16 patty pan recesses.

2.Sift flour into a large bowl. Stir in almond meal, sugar and custard powder. Using fingertips, rub in butter until mixture resembles fine breadcrumbs. Stir in yolk and enough water to make a pliable dough. Knead lightly. Wrap in cling film. Chill for 20 minutes.

3.For the filling: Combine all ingredients together.

4.Roll out pastry between 2 sheets of baking paper until 3mm thick. Using an 8cm cutter, cut 16 rounds. Ease into pans, pressing into sides. Using a 5cm cutter, cut out 8 rounds from remaining pastry (you may need to chill, then re-roll pastry).

5.Spoon 1 tablespoon fruit mince filling into each case. Brush edges with a little egg white, then top half the tarts with smaller rounds, pressing edges to seal. Cut two slits in the top for a steam vent.

6.Cut small strips from remaining chilled pastry. Criss-cross 4-6 strips over remaining tarts, trimming to fit.

7.Brush tops with egg white and sprinkle with sugar. Bake for 20-25 minutes. Serve dusted with icing sugar.