fruit mince pies

  • 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
  1. To make the spiced brown sugar pastry, place the flour, butter, sugar, ginger and cinnamon in a food processor and process in short bursts until the mixture resembles coarse breadcrumbs. 
  2. Add the eggs and vanilla and process until the pastry comes together. Turn out onto a generously floured bench and using your hands, bring the dough together and divide in half. 
  3. Generously dust four sheets of non-stick baking paper with flour and roll out each piece of dough between 2 sheets to 5mm thick. Refrigerate for 30 minutes.
  4. Preheat oven to 160°C (325°F). Place the apple, currants, sultanas, almonds, mixed peel, maple syrup, brown sugar, butter and schnapps in a medium saucepan over medium heat and cook for 15 minutes, stirring occasionally, or until the fruit is softened and the liquid is absorbed. Set aside to cool completely.
  5. Using a 7cm-round cookie cutter, cut 24 rounds from the dough to line 24 x 40ml-capacity lightly greased patty tins. Re-roll the remaining dough between 2 generously floured sheets of non-stick baking paper to 5mm thick. Refrigerate for a further 15 minutes.
  6. While the dough is chilling, divide the fruit mixture between the cases and brush the edges of the cases with egg. Using a 7cm fluted cookie cutter, cut out 24 rounds from the remaining dough. Using a 1cm piping nozzle, make a hole through the middle of each fluted round.
  7. Top the fruit filling with the fluted rounds and press the edges to seal. Brush the tops with the remaining egg and sprinkle with the white sugar. Bake for 25–30 minutes or until lightly golden. 
  8. Allow to cool in the tins for 5 minutes before turning out to cool completely. Dust with icing sugar to serve. Makes 24.
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