Christmas brings around the delicious aroma of fruit mince pies. My son, though is a huge fan of fruit mince pies and this makes it traditional in our home almost year round. I bake these delightful little pies at least twice every month for my family.
Here I have a recipe for these pies which I have used for many years now. It has been a success from the first time that I used it. The pastry has a biscuit like texture and is not in the least soggy and dense.
These pies are really simple and quick to prepare ( and quickly eaten up as well 😉 I use the jar of fruit mince which you get in stores. Homemade fruitmince is great, but that is a recipe for another day. In fact all that’s done here is the pastry, which takes about 5 minutes to prepare and 10 minutes to chill. I usually chill the pastry in the freezer instead of the fridge, for about 10 minutes. I feel that it firms up the pastry a bit more and is easier to handle.
Fruit mince pies are baked in a shallow tart pan or a deep muffin pan, if you prefer. After the pastry has chilled ,Roll it out to about 4mm thick and cut out the bases for each pie. I used the lid of a jar to cut out the circular bases so that they were the perfect size to fit into the tin. Make use of whatever you have to get the right size to fit into your pan.
Line the tart or muffin tin with the cut off bases. Place about a teaspoon of fruit mince into each Re roll the pastry and cut out covers for the pies. These are circular shapes to cover the entire pie, like I have done, or, cut out decorative stars to use as your cover. Brush the tops with a little milk or egg and bake for 15 to 20 minutes at 180 c. After they have cooled, dust with icing or castor sugar and enjoy with a steaming mug of coffee or tea
- For the filling
- 1 x 454g jar fruit mince
- For the pastry
- 375g cake or all purpose flour
- 260g margarine, softened
- 125g white sugar
- 1 large egg
- Place the flour and margarine in a bowl and rub together with your fingertips until a crumb like texture is formed.
- Add the sugar and the egg, and mix together.
- Gather the dough together and knead lightly until the pastry comes together, be careful not to over mix.
- Wrap the pastry in cling film and chill for 10 mins.
- Heat the oven 180°C.
- Roll out the pastry to 3cm thick. Using a round cutter , cut out and place them into greased or sprayed tart or muffin pans
- Put 1 tsp fruit mince mixture into each.
- Re-roll out the pastry to cut out covers and press them on top to seal.
- Brush tops with milk or egg,
- Bake mince pies for 15-20 mins until golden brown.