Ingredients Jump to Instructions ↓

  1. Filling:

  2. 11/2 cups mixed dried fruit

  3. 1/4 cup brown sugar

  4. 2 tbspns walnuts

  5. 11/2 tbspns brandy

  6. 1/2 large green apple , peeled and grated

  7. 1/2 tspn mixed spice

  8. 1/4 tspn nutmeg

  9. Pastry:

  10. 2 cups plain flour

  11. 1/4 cup icing sugar

  12. 150g butter , chopped

  13. 1 egg yolk

  14. 2 tbspns chilled water

  15. 1 egg, beaten, for sealing and glazing

  16. white or raw sugar for sprinkling

Instructions Jump to Ingredients ↑

  1. For filling: Combine ingredients in a bowl, cover and allow to stand overnight Preheat oven to 180/160 deg Celcius (conventional/fan forced)

  2. For pastry: Combine flour, icing sugar and butter in a food processor and blend to fine crumbs. Pulse in egg yolk and water until mix comes together. Roll out pastry between 2 sheets baking paper to 5mm thick. Cut 12 rounds with a cutter slightly larger than cups of 12 cup regular muffin pan (9cm). Re-roll pastry and ut 12 rounds with a 6.5-7cm cutter for tops. Cool for 30 mins.

  3. Press larger rounds into greased muffin pan. Drain liquid from filling and divide mix between pastry bases. Brush edges with beaten egg and top with lids, pressing to seal. Brush with more egg.

  4. Sprinkle sugar over pies.

  5. Bake until golden and firm (20 mins). Remove from oven and cool.


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