Recipe for fruit mince pies

Carefully chop half the mixed fruit. Devote a sizable bowl. Add some brown sugar, almond, apple, butter, brandy, lemon rind, fresh lemon juice, cinnamon, mixed spice, nutmeg and also the remaining mixed fruit. Stir until well combined. Cover with plastic wrap and hang aside overnight, stirring from time to time, to macerate.

Transfer the fruit mixture to some fine sieve on the bowl and stir to get rid of excess liquid.

To help make the pastry, put the flour, sugar and butter within the bowl of the mixer and process until mixture resembles fine breadcrumbs. Add some egg yolk and water, and process before the mixture just begins to get together (see tip 1). Turn onto a clear work surface. Shape right into a disc. Cover with plastic wrap. Devote the fridge for 25 minutes to relaxation.

Pre-heat oven to 180C. Unveil the pastry on the gently floured surface until 5mm thick. Make use of an 8.5cm-diameter round pastry cutter to chop 20 dvds in the pastry. Make use of a 5cm-diameter star-formed pastry cutter to chop 20 stars in the remaining pastry.

Line twenty 80ml (1/3-cup) capacity muffin pans with pastry dvds (see tip 2).Divide the fruit mince one of the pastry cases. Top with pastry stars. Brush the heavens gently using the egg and sprinkle with whitened sugar. Bake for 25-25 minutes or until light golden. Put aside within the pans for five minutes to awesome before moving to some wire rack to awesome completely.