The cooked pies will keep in an airtight container for up to 1 week. Begin this recipe a day ahead.
INGREDIENTS
- 1 apple, grated, excess water squeezed out
- 100g unsalted butter, melted
- 100g brown sugar
- 100g drained morello cherries in juice*, finely chopped
- 100g slivered almonds
- 100g candied peel, finely chopped
- 100g each currants, seedless raisins and sultanas
- 2 tsp finely grated lemon zest, plus 2 tbs lemon juice
- 1 tsp mixed spice
- 1/2 tsp ground cinnamon
- 1/2 tsp grated nutmeg
- 100ml brandy
- Icing sugar, to serve
For the pastry:
2 2/3 cups (400g) plain flour, sifted
200g chilled unsalted butter, chopped
1 egg yolk, beaten with 2 tsp milk
METHOD
- Combine all the ingredients, except the icing sugar, in a bowl, stirring well to combine. Cover, then place in the fridge overnight to let the flavours infuse.
- The next day, for the pastry, whiz flour, butter and 1/2 tsp salt in a food processor until crumbs form. With the motor running, gradually add 80ml-100ml cold water until the dough just comes together. Halve dough and shape into 2 discs. Enclose in plastic wrap and chill for 30 minutes.
- Drain the fruit mince, then pulse a few times in a food processor to finely chop.
- Preheat oven to 200°C.
- Roll out 1 pastry disc to 3mm thick. Cut out 24 x 7cm circles, reserving trimmings, then use to line a greased 24-hole mini (1 1/2 tbs) muffin pan. Fill each with about 1/2 tsp fruit mince.
- Roll out remaining pastry disc to 3mm thick. Cut out 24 x 5cm circles, reserving trimmings, then brush the edges with a little water. Press the lids over the filling, wet-side down, gently pressing the edges to seal. Brush liberally with egg wash.
- Re-roll pastry trimmings then use a 2cm star-shaped cutter to make 24 stars. Top pies with stars, then brush with egg wash.
- Bake for 20-25 minutes until golden brown. Cool, then dust with icing sugar.
Makes 24
* Morello cherries are a sour variety of cherry available in jars or cans from gourmet food shops and delis.
These look so cute! I love mini pork pies and these remind me of them, except they are filled with mincemeat that sounds delicious! I think I will have to try making these at some point. Do they freeze well?
Hi – yes they freeze very well but you must do this when they are uncooked in the trays. My mum used to make bags of them in advance and then pop them in the oven when needed. You can make then too in large trays if you prefer.
Hi. I just made these – from Delicious. They are yummy but are you sure you only use 1/2 teaspoon of mince in each pie?
Hi Katie – it depends on the size of your mini muffin tins and the amount of room you have left once you’ve lined them with the pastry, I found using one style of trays I have here that 1 teaspoon was too much as I couldn’t fit it all in but in another tray variety I could get a full teaspoon in, it depends on how much you feel you can get in without overfilling them. If you can get 1 teaspoon in go for it! Thanks
Thanks Katie. I can almost get two tsp’s in and there’s plenty of filling left so I’ll do that for the next batch. Great recipe – thanks. I’ve never made pastry before (let alone mince pies) and the first batch has come out looking and tasting great. My father in law – who is impossible to buy for – is going to love his Chrisse present this year; Mince Pies!
Gosh – are you using mini muffin tray tins? (Obviously you don’t need to, you can make them any size) but impressed you can fit so much in there, I struggled with getting one teaspoon in!
Yep – mini muffin tray x 24. A ‘Tala’ one. The 7cm base and 5cm lid fit perfectly too. Either way, they look and taste great. Thanks again.