Little Mince Pies



Fruit Mince:
⅓ cup brandy
125g mixed peel
1 t mixed spice
½ cup Huletts Sun Sweet sugar
250g suet finely grated
90g almonds finely chopped
1 cup drained crushed pineapple
juice and grated rind of 2 lemons
juice and grated rind of 1 large orange
1 large granny smith apple peeled and grated
125g each currants, sultanas and chopped raisins

60g egg
125g butter
1 cup plain flour
½ cup castor sugar
1 cup self raising flour
1 egg white lightly beaten
sifted icing sugar to garnish



  1. Combine all the ingredients for the fruit mince and spoon into jars with well fitting lids and store in the refrigerator for at least a week before using as the flavour of the fruit mince develops and grows richer with time. For the pastry cream the butter and sugar then add egg and beat in, add sifted flours and fold in. Knead lightly and then wrap in plastic wrap and chill for 1 hour. Roll out onto a floured surface and cut out 8cm rounds with a floured cutter.
  2. Fit rounds into well greased tartlet cases and spoon the fruit mince into cases. From the remaining pastry cut lids into star shapes with a biscuit cutter and put on top of pies. Brush lids with egg white and bake Little Mince Pies in a moderate oven 180 degrees for 25 minutes or until pastry is golden. Cool in the tins for a minute before removing to wire racks. Serve the Little Mince Pies warm dusted with sifted icing sugar. If baking ahead and freezing allow pies to thaw at room temperature then heat for 3 to 4 minutes in a moderate oven.