Apple Fruit Mince Pies

Makes 24, Prep and Cook 1 hour, 30 mins

25g unsalted butter

2 Granny Smith apples (175g each), peeled, cored, cut into 1cm pieces 2 tblsps brown sugar

2 tblsps brandy

410g jar fruit mince

Icing sugar mixture, to decorate

PASTRY

3¼ cups plain flour

¾ cup icing sugar mixture 250g cold unsalted butter,

finely chopped

2 tsps finely grated lemon rind 2 eggs, lightly beaten

2 tblsps milk

1 Grease two x 12-hole round-based patty pans (1½-tblsp capacity).

2 To make pastry, process flour, sugar and butter in food processor until mixture resembles fine crumbs. With motor on, add rind, eggs and enough milk until mixture comes together to form soft dough.

3 On a lightly floured bench, gently knead until smooth. Divide into three equal portions. Shape each into flat disc. Wrap in plastic wrap. Refrigerate 45 minutes, or until firm.

4 Filling: Melt butter in large, non-stick frying pan (medium to high heat). Add apples. Cook, stirring, 5 minutes, or until light golden. Stir in sugar and brandy. Bring to boil.

5 Gently boil 2 minutes, or until liquid is evaporated and apples are just tender. Put in a large bowl. Stir in fruit mince. Cool.

6 One at a time, roll out two pastry discs between two sheets of baking paper until 4mm thick. Using a 7cm round fluted cutter, cut out 12 rounds from each. Re-roll scraps as needed.

7 Line prepared pans with rounds. Refrigerate 15 minutes. Divide filling evenly among cases (about 1 level tblsp in each).

8 Roll out remaining pastry disc between two sheets baking paper until 4mm thick. Using a 6.5cm round fluted cutter, cut out 24 rounds, re-rolling scraps as needed. Using a 2cm star cutter, cut out centre of rounds, reserving stars.

9 Place rounds over filling, press edges to seal. Place stars off-centre on top of each pie.

10 Cook in a moderate oven (180C) for 20 minutes, or until golden brown. Remove. Stand in pans 5 minutes. Transfer pies to a large wire rack to cool.

11 Serve dusted with sifted icing sugar.