How to: fruit mince pies

​Christmas isn’t Christmas without mince pies… these fruity little treats are festive baking at its best!

YOU WILL NEED:
* 1 Granny Smith (green) apple, peeled and grated
* ⅔ cup (110g) currants
* ¾ cup (120g) sultanas
* ½ cup (70g) slivered almonds
* ⅔ cup (85g) mixed peel
* ⅓ cup (80ml) maple syrup
* ½ cup (90g) brown sugar
* 60g unsalted butter, chopped
* ⅓ cup (80ml) butterscotch schnapps or sherry
* 1 egg, lightly beaten
* white sugar, for sprinkling
* icing (confectioner’s) sugar, for dusting

spiced brown sugar pastry
* 2⅔ cups (400g) plain (all-purpose) flour, plus extra, for dusting
* 300g cold unsalted butter, chopped
* ½ cup (90g) brown sugar
* ½ teaspoon ground ginger
* ½ teaspoon ground cinnamon
* 2 eggs
* 2 teaspoons vanilla extract

Click here for the full recipe 

NOTES:
+ While you could use a plain sweet shortcrust pastry for this recipe, we prefer the warmth the brown sugar and spices add to the overall flavour.

+ When cutting out the pastry, be sure to dust the cutters and palette knife with flour to make cutting and lifting a breeze.

+ If you don’t have fluted cutters, you can use a plain round cutter for the lids. The smaller hole in the lid is essential to let the steam escape while the pies are cooking and prevents the mixture from bursting through the seams.

+ We use both white granulated sugar and icing sugar for dusting – the white sugar adds a lovely crunch and crust and the icing sugar adds extra sweetness.

+ The mince pies will keep in an airtight container, at room temperature, for 2–3 days.

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