Fruit Mince Pies Recipe

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5 from 2 votes

A traditional festive treat, with a sweet and spicy fruit "mincemeat" filling in a crispy, golden pastry case.

Prep Time30

Cook Time23

Total Time53

Course: Dessert

Cuisine: Australian, British, New Zealand

Servings: mini pies

Calories: 12kcal

Author: Libby Hakim

Equipment

cupcake/patty pan
9 and 6 cm crinkle scone cutters
small star or festive-shaped cutter (that fits easily inside the 6cm cutter)

Ingredients

Fruit Mince

½ cup raisins, chopped (70 grams)
½ cup sultanas, chopped (80 grams)
½ cup currants (70 grams)
¼ cup mixed peel (40 grams)
½ apple, peeled, cored and diced into small cubes
½ lemon, juice and rind
½ orange, juice and rind
50 grams butter
¼ cup brown sugar
¼ cup brandy
½ teaspoon mixed spice
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ teaspoon ground cloves

Fruit Mince Pie Pastry

2 cups plain / all purpose flour, sifted (300 grams)
2 tablespoons icing / powdered / confectioners sugar (20 grams)
180 grams butter, chilled and chopped
2 tablespoons lemon juice
1 egg
1 tablespoon cold water
1 tablespoon caster /superfine sugar

Instructions

Fruit Mince

Place all ingredients except the brandy into a saucepan. Heat gently, stirring, to allow butter to melt and sugar to dissolve. Bring to a simmer and continue to simmer for 3 minutes.
Remove mixture from heat, and stir brandy through the mixture.
Place into a sterilised jar and seal. Allow to cool to room temperature and then store in fridge (ideally for 2 weeks) until you are ready to make the pies.

Pastry

Process flour, icing sugar and butter in a food processor or chopper until the mixture resembles very fine breadcrumbs.
Add egg yolk and lemon juice and process until mixture holds together.
Wrap pastry mixture in food wrap and place in fridge for half an hour.

Fruit Mince Pies

Pre-heat oven to moderate (180 degrees celsius/355 degrees fahrenheit).
Grease 18 holes of patty/muffin pans.
Roll pastry between sheets of baking paper until about 3-4mm thick. Cut out 18 x 9cm circles and gently press into holes.
Stir fruit mince mixture and spoon it into the cases (about ⅔ full).
Roll out pastry again and cut out 9 x 6cm circles. Cut out small shape from inside each of the circles. Place the circles on half of the pies and cutouts on the other half.
Whisk egg white and water together and brush over tops of pies.
Sprinkle caster sugar over tops of pies.
Bake pies for 20 minutes.
Enjoy warm or cool. Dust with icing sugar if desired.

Notes

Your fruit mince pies should keep for up to a week in the fridge, though are best served fresh.

You can also wrap well and store in an airtight container in the freezer for up to a few months.

TIP: Make your fruit mince at least 2 weeks before you make your pies, if possible. The fruit mince will last up to 4 months in the fridge, so you can even get it ready as early as September!

Nutrition