Name: Mince pies three ways
Prep time: 60 min
Total time: 60 min
Ingredients: Pastry; 1 1/2 cup (225g) plain flour; 2 tablespoon custard powder; 1/4 cup (55g) caster sugar; 125 gram cold butter, chopped; 1 egg yolk; 2 tablespoon cold water; 475 gram jar fruit mince; 1/2 cup (125g) finely chopped glace peaches; 1/3 cup (45g) finely chopped toasted silvered almonds; 1/4 cup (30g) almond meal; 1 tablespoon brandy; 2 egg whites, beaten lightly; 1/2 cup (110g) caster sugar, extra icing sugar, for decoration

Mince pies three ways

Unleash your creativity whipping up these minced fruit and nut pies with a brandy kick. They can be shaped into stars, snowflakes or topped with sweet meringue to offer something for everyone at your next special social gathering.

Makes 24 Item

Prep

Ingredients

Pastry

1 1/2 cup (225g) plain flour

2 tablespoon custard powder

1/4 cup (55g) caster sugar

125 gram cold butter, chopped

1 egg yolk

2 tablespoon cold water

475 gram jar fruit mince

1/2 cup (125g) finely chopped glace peaches

1/3 cup (45g) finely chopped toasted silvered almonds

1/4 cup (30g) almond meal

1 tablespoon brandy

2 egg whites, beaten lightly

1/2 cup (110g) caster sugar, extra icing sugar, for decoration

Method

1.Combine fruit mince, peaches, almonds, almond meal and brandy in a medium bowl.

2.To make pastry, process flour, custard powder, sugar and butter until combined. Add egg yolk and enough water to make ingredients cling together. Knead dough lightly on floured surface until smooth; cover with plastic wrap. Refrigerate for 30 minutes.

3.Preheat oven to 200°C (180°C fan-forced). Grease two 12-hole (2 tablespoons/40ml capacity) patty-pan trays. Roll two-thirds of the pastry between sheets of baking paper until 3mm thick. Cut 24 x 7.5cm rounds from pastry, re-rolling dough as necessary to make 24 rounds. Press rounds into prepared trays. reserving any pastry scraps. Divide fruit mince mixture between pastry cases.

4.Roll the remaining pastry between sheets of baking paper until 3mm thick. Cut out 8 snowflakes or stars using cutters; place on 8 pies.

5.Knead all pastry scraps into a ball; freeze until firm. Coarsely grate pastry; top 8 pies with grated pastry. Brush a little egg white on pastry tops, sprinkle with 1 tablespoon of the extra caster sugar. Cover remaining 8 pies with greased foil. Bake all pies for about 20 minutes or until pastry is browned lightly. Remove all pastry-topped pies from pan.

6.Beat remainder of the egg whites in a small bowl with electric mixer untii soft peaks form. Gradually add remaining extra caster sugar, beat until dissolved. Spoon meringue on untopped pies; bake for about 5 minutes or until browned lightly. Cool.

7.Dust pies lightly with sifted icing sugar.