Fruit mince pies
I just love the wonderful aroma of baking around Christmas and these fruit mince pies really add to that deliciousness and festive feeling.
x 454g jar fruit mince
FOR THE PASTRY
buttermilk or 5 ml lemon juice mixed into ¼ cup of milk
cake flour / all purpose flour
Start by making the pastry by creaming the sugar and margarine.
Add the buttermilk and beat well until light and creamy.
Sift in the flour, baking powder and salt.
Knead lightly to form a soft dough. Place in the fridge or freezer for about 10 minutes.
Heat the oven 160°C / 325°F
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.
Bake mince pies for 10-15 mins until golden brown.
Remove from tray and place on cooling rack.
Dust with sifted powdered sugar.
Store for up to 3 days in an airtight container.