Ingredients Jump to Instructions ↓

  1. Ingredients ( serves 24)

  2. 1 sheet (25 x 25cm) frozen ready-rolled butter puff pastry, just thawed

  3. 1 egg, lightly whisked

  4. Demerara sugar, to sprinkle

  5. 2 sheets filo pastry

  6. 20g butter, melted

  7. Icing sugar, to dust

  8. Shortcrust pastry

  9. 300g (2 cups) plain flour

  10. 250g chilled butter, chopped

  11. 100g (1 cup) almond meal

  12. 120g (2/3 cup) icing sugar mixture

  13. 2 egg yolks

  14. Fruit mince

  15. 90g (1/2 cup) sultanas

  16. 95g (1/2 cup) Sunbeam flame raisins

  17. 80g (1/2 cup) currants

  18. 85g (1/2 cup) finely chopped pitted dates

  19. 50g (1/3 cup) Ocean Spray craisins

  20. 65g (1/3 cup) mixed peel

  21. 70g (1/3 cup) finely chopped red glace cherries

  22. 55g (1/4 cup) finely chopped pitted prunes

  23. 1 small (about 100g) granny smith apple, peeled, cored, coarsely grated

  24. 55g (1/4 cup, firmly packed) brown sugar

  25. 90g (1/4 cup) orange marmalade

  26. 60ml (1/4 cup) sweet sherry or brandy

  27. 2 tsp mixed spice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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