Christmas Fruit Mince Pies
Christmas Fruit Mince PiesServes: 30 Pies Prep Time: 1 Hour + Soaking Time Cooking Time: 10 Minutes
We don’t know about you but it’s beginning to look a lot like Christmas around here!
Everyone has their own traditions at Christmas, but for us (and most probably for you) it’s all about the people; the catch-ups, parties and get togethers of all sorts filled with friends, family and good times. And the one thing that ties all these people and events together? Food, of course! Whether it’s a big Christmas lunch for 20 or a casual catch up for two over some festive treats, food is the central element that gathers us together.
So today we’re excited to share with you a recipe for a Christmas classic that will help you breeze through the Christmas hospitality – forget the elves, these little beauties are Santa’s little helpers. Lightly spiced and perfectly sized, these Fruit Mince Pies are just the sort of thing you can bring out when unexpected guests stop by, or take along to any bring-a-plate gatherings. They are also just right as a light, sweet finish to your Christmas meal (did we mention they were nice and small?)
Plus, we hear they are Santa’s favourite, so you can even leave one out for him on Christmas Eve… that is, if there’s any left!
- Shortcrust Pastry
3 1/2 cups Pureharvest Organic Unbleached Flour
250 g organic butter
2/3 cup Pureharvest Rice Malt Syrup or Organic Honey
1 tsp cinnamon
2 egg yolks
pinch of salt
- Fruit Filling
3 cups mixed dried fruit (we used sultanas, apricots, raisins and currants)
2 large oranges zest and juice
2 tsps cinnamon
2 tsps ground ginger
2 tsps mixed spice
For the fruit mince filling
Chop up any big pieces of dried fruit, such as the apricot. Place all the chopped fruit, orange zest and orange juice into a bowl, cover and place in the fridge to soak overnight.
Once soaked, place in a food processor, add the spices and process into a puree. Spoon the spicy fruit puree into a bowl and set aside, while you make the pastry.
Preheat the oven to 180°C. Place the butter and honey in a food processor, and pulse until smooth and creamy. Add the egg yolk and process until evenly incorporated.
In a bowl, mix together the flour, cinnamon and salt. Transfer the butter mixture into a large bowl. Slowly fold in the flour, in small batches until well mixed. You might need to start using your hands to ensure that it comes together into a soft, slightly tacky dough. Cover the dough, and place in the fridge to rest for 20-40 minutes.
Once the dough has rested, place between two pieces of baking paper and roll out to 5mm thickness. Take 3/4 of the dough and using a cookie cutter, cut out disks that are slightly wider than each individual tart mould or muffin cases you are going to be using (we used a small sized muffin tin).
Place the disks of pastry into the oiled tart cases/muffin tins and press down with your fingers to press into shape. Spoon the fruit mixture into each case. With the remaining dough, cut out small star shapes to place on top of the individual tarts.
Bake in the oven for about 10 - 15 minutes or until golden brown. Remove from oven, and allow to partially cool in the tin before allowing to cool completely on a wire wrack.
The tarts will last up to a week in an air-tight container.