Recipe

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.

  • 1 hr preparation
  • Makes 24 Item
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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
Mince pies three ways
  • 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

Mince pies three ways
  • 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.

Notes

Suitable to freeze. Not suitable to microwave.