The West

Picture: Iain Gillespie/The West Australian

Have you been naughty or nice? My guess is a bit of both.

Christmas is not Christmas unless your home is filled with the smells of fruit mince pies baking away in your oven. Enjoy this recipe — it's bound to be a crowd pleaser.

Buon appetito!

BAKING PAPER: Fruit Mince Pies
Makes: approx. 24

Homemade fruit mince pie mix:
100g raisins, chopped
100g currants
100g mixed peel
100g glace cherries, chopped
75g dried dates, chopped
100g slivered almonds
50ml brandy or sweet sherry
1 tsp mixed spices
60g brown sugar
1 apple, peeled and grated
1 lemon, zest
40g unsalted butter, melted
50g jam - strawberry or apricot

The pastry:
40g self-raising flour
160g plain flour
30g cornflour
30g custard powder
70g icing sugar
125g butter, cold and diced
1 egg yolk
1 tbsp sherry - maybe a dash more

For fruit mince: Combine all ingredients in a bowl and allow to marinate for minimum of 48 hours. For pastry: Put flours, cornflour, custard powder, icing sugar and butter in a food processor. Use pulse setting and blend until mix comes together. Add egg yolk and sherry and blend mix again on pulse setting until it's combined. Tip on to benchtop, form a disc, wrap in cling wrap and pop into fridge until required. Note: minimum of 2 hours.

Making pies: Preheat oven to 180C and lightly grease mini-muffin or shallow pie mould. Remove pastry dough from fridge. In between two sheets of baking paper, roll pastry out until 3-5mm thick. Cut round for the base and tops and use a star cutter to cut out star from top pastry. Place pastry round in mound and press down. Top with fruit mince pie mix and another round of pastry. Brush with milk and pop in oven for 20 minutes or until pastry is golden. Remove from oven and allow to cool in tray.

The West Australian

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