Mini Christmas Fruit Mince Pies

Celebrate the holiday season with these irresistible Mini Christmas Fruit Mince Pies. Perfect for holiday gatherings, these bite-sized treats are packed with the rich flavors of spiced fruit mince, wrapped in a buttery, golden pastry.

Ingredients:

For the Pastry:

• 225g (2 cups) plain flour
• 110g (1/2 cup) unsalted butter, chilled and cut into small cubes
• 1-2 tbsp caster sugar (optional, depending on your preference for sweetness)
• 1 egg yolk
• 3-4 tbsp cold water
• A pinch of salt

For the Fruit Mince Filling:

• 300g (about 2 cups) mixed dried fruit (raisins, currants, sultanas, apricots, prunes etc.)
• 100g (1/2 cup) mixed dried peel
• 100g (1/2 cup) dark brown sugar
• 100g (1/4 cup) unsalted butter
• 1 small apple, peeled and grated
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground allspice
• Zest and juice of 1 orange
• 1 tbsp brandy (or orange juice if preferred)
• 1 tbsp lemon juice
• 1-2 tbsp chopped nuts (optional, such as almonds or pecans)

To Finish:

• 1 egg (for egg wash)
• Icing sugar (optional, for dusting)

Instructions:

1. Make the Pastry:

• In a large bowl, mix the flour, sugar (if using), and salt.
• Add the chilled butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs (or use a food processor).
• Add the egg yolk and mix through.
• Gradually add cold water, a tablespoon at a time, until the dough comes together (you may need 3-4 tbsp depending on your flour and conditions).
• Turn the dough out onto a lightly floured surface and knead gently until smooth. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

2. Prepare the Fruit Mince:

• In a saucepan, melt the butter over medium heat.
• Add the dried fruit, and peel. Stir in the grated apple, sugar, spices, orange juice and zest, lemon juice, and brandy.
• Bring to a gentle simmer, stirring occasionally, until the mixture thickens and becomes syrupy (about 10-15 minutes). Remove from the heat and allow to cool.
• If you prefer a chunkier filling, you can leave it as is, or pulse it in a food processor for a finer texture. Stir in the nuts (if using) once cooled.

3. Prepare the Pies:

• Preheat your oven to 180°C (350°F) and grease your mini foil tart cups.
• Roll out the chilled pastry on a floured surface to about 2mm thick.
• Cut circles using a cookie cutter or the rim of a glass that is slightly larger than the diameter of your mini foil cups (about 7-8cm in diameter).
• Gently press the pastry circles into the tart cups.
• Spoon a generous amount of the cooled fruit mince into each pastry base, filling them almost to the top.

4. Cut the Stars:

• To create the star shape on top of each pie, take the remaining pastry and roll it out to 2mm thickness.
• Use a sharp knife or a star-shaped cookie cutter to cut out star shapes.
• If you don’t have a star-shaped cutter, you can easily create one by using a sharp knife to cut a 5-pointed star:
  1. First, draw an “X” with a knife by making diagonal cuts.
  2. Then, make a horizontal and vertical line through the center of the X to form the points of the star.
  3. You can trim the ends of the arms of the star to get a more defined shape.
• Place a star on top of each pie, gently pressing down the edges.

5. Bake the Pies:

• Beat the egg and brush it lightly over the pastry top for a golden finish.
• Bake the pies in the preheated oven for 20-25 minutes or until golden brown on top and the pastry is crisp.
• Allow the pies to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

6. Serve:

• Once cooled, you can dust them with a little icing sugar for a festive touch.
• These pies are perfect for Christmas parties or as a gift in a festive tin!

Tips:

• The fruit mince can be made ahead of time and stored in an airtight container in the fridge for up to a week. The flavors will meld together and taste even better after a few days.
• The pastry can also be made ahead of time and frozen until needed. Just make sure to wrap it tightly before freezing.
• To prevent the base from becoming soggy, you can brush a thin layer of melted chocolate on the bottom of the pastry before adding the fruit mince, or bake the pastry for 5 minutes before filling.

Final Thoughts

These Mini Christmas Fruit Mince Pies are the perfect way to add a touch of festive charm to your holiday celebrations. Their combination of rich, spiced filling and flaky pastry is a nostalgic nod to classic Christmas flavors, while the mini size makes them both convenient and adorable.