Mixed minced pies

To make the fruit mince, combine the sultanas, raisins, currants, dates, craisins, mixed peel, cherries, prunes, apple, sugar, marmalade, sherry or brandy and mixed spice in a large glass or ceramic bowl. Cover with plastic wrap and set aside in a cool, dark place, stirring occasionally, for 1 week.

To make the shortcrust pastry, place the flour, butter, almond meal and icing sugar in the bowl of a food processor and process until it resembles fine breadcrumbs. Add egg yolks and process until dough just starts to come together. Turn onto a lightly floured surface and lightly knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.

Preheat oven to 200°C. Roll out three-quarters of the pastry on a lightly floured surface to a 3mm-thick disc. Use a 9cm-diameter round pastry cutter to cut 24 discs from the pastry. Line bases and sides of twenty-four 80ml (1/3-cup) capacity muffin pans with pastry discs. Use a fork to lightly prick bases. Loosely cover with plastic wrap and place in the fridge for 30 minutes to rest.

Spoon the fruit mince mixture evenly among pastry cases. Return to the fridge until required. Roll out remaining shortcrust pastry to a 3mm-thick disc. Use a 6cm-diameter round pastry cutter to cut 8 discs from shortcrust pastry and 8 discs from the puff pastry. Brush the edge of each disc with a little of the egg and place on top of 16 pies, gently pressing the edges to seal. Brush the tops with a little of the remaining egg and sprinkle with sugar. Cut the filo sheet into 8 squares, brush with a little melted butter and gently scrunch. Place on top of the remaining pies.

Bake in oven for 15 minutes or until golden brown and crisp. Set aside for 15 minutes to cool. Dust filo-topped pies with icing sugar before serving.