Fruit Mince Pies
Preparation Time: 10 minutes | Cook Time: 20 minutes
Ingredients
For the Fruit Mince Filling:
250 g mixed dried fruit (raisins, sultanas, currants)
100 g brown sugar
1 apple, grated
50 g Snowflake Cake Wheat Flour
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
Zest and juice of 1 orange
Zest and juice of 1 lemon
60 ml brandy or orange juice (optional)
(Mix all ingredients in a bowl. Cover and let sit overnight or at least 4 hours to let flavours meld.)
For the Pastry:
300 g Snowflake Cake Wheat Flour
100 g Snowflake Cornflour
100 g icing sugar
250 g cold butter, cubed
1 large egg yolk
2–3 tbsp cold water
Sift together Snowflake Cake Wheat Flour, Snowflake Cornflour, and icing sugar.
Rub in butter until mixture resembles fine breadcrumbs.
Add egg yolk and water, mix until dough forms.
Wrap and chill for 30 minutes.
Method
- Preheat oven to 150℃
- Roll out pastry on a floured surface to about 3mm thick.
- Cut rounds to fit a greased muffin tin and press gently into each cup.
- Fill with fruit mince (about 1 tbsp per pie).
- Top with pastry lids—either full rounds or star shapes.
- Brush tops with beaten egg or milk.
- Bake for 20–25 minutes until golden.
- Cool slightly, then dust with icing sugar.
