I love Fruit Mince Pies! They are a traditional baked good that is great for gifts and having on the table for when guests arrive. We eat them at anytime of the day or night until they are all gone!

Ingredients

Fruit Mince
1 kg – Sunbeam Fruit Mince – chop up in a food processor
4 Tsp of All Spice – add to the fruit
Then Add 180ml Pedro Ximenez Sherry to the fruit and keep in a sealed container on the bench for
min 1 week to 1 month. Stir from time to time, add a little water if necessary.

Pastry
260g Plain Flour
125g Copha – Cold, cubed.
60g Salted Butter – Cold, cubed.
2 Tbspn Icing Sugar

1 Tbsp Milk

Pastry Method

• Preheat oven to 200°c and grease 2 x 24-hole mini muffin pans
• Process all pastry ingredients in a food processor for about 10secs on medium speed (Thermo: 10sec/Sp6)
• Add 1 teaspoon of Milk
• Process again medium speed until the dough comes together.
• Then roll out the dough onto a floured bench
• Cut into circles using a cookie cutter to fit a mini muffin pan
• Gently push pastry into each pan, careful not to break and then using a teaspoon place enough mince to each just to fill. Don’t overfill.
• Cut Stars from the leftover pastry and top each pie.
• Brush with milk.
• Bake for 12 -14 mins.
• Let cool for 5 mins in the tin then pop out onto a wire rack.
• Store in a sealed container between layers of baking paper in the pantry. Keeps for a couple of weeks.
• When serving dust with icing sugar.