Three-in-one mix mince pies

Australian Women’s Weekly NZ - - CONTENTS -


You need a 7cm round cut­ter and 4.5cm star cut­ter for this recipe, or you can cut the stars out free­hand us­ing a sharp pointed knife. Pies are best baked up to one day ahead.

1 cup (150g) plain flour 1 ta­ble­spoon ic­ing su­gar 75g cold but­ter, chopped coarsely 1 egg, sep­a­rated 1 ta­ble­spoon iced wa­ter, ap­prox­i­mately 1 cup Three-In-One Ba­sic Fruit Mix (see recipe, page 103) 1 tea­spoon finely grated le­mon rind 1 ta­ble­spoon white su­gar

1 Grease a 12-hole (2-ta­ble­spoon/40ml) round-based patty pan. 2 Process flour, ic­ing su­gar and but­ter un­til crumbly. Add egg yolk and enough of the wa­ter to make in­gre­di­ents just come to­gether. Knead dough on a lightly floured sur­face un­til smooth. Cover dough with plas­tic wrap; re­frig­er­ate for 30 min­utes. 3 Pre­heat oven to 200°C (180°C fan-forced). 4 Roll two-thirds of the dough be­tween sheets of bak­ing pa­per un­til 3mm thick. Use round cut­ter to cut 12 rounds from pas­try (re-roll pas­try scraps if nec­es­sary to make a to­tal of 12 rounds). Press rounds into pan holes; re­serve pas­try scraps. 5 Com­bine ba­sic fruit mix and rind in a medium bowl. Drop level ta­ble­spoons of fruit mince into pas­try cases. 6 Com­bine re­served pas­try with pas­try scraps; roll out un­til 3mm thick. Us­ing the star cut­ter, or a sharp knife, cut out 12 stars. Place stars in cen­tre of pies; brush with egg white, sprin­kle with white su­gar. 7 Bake for 20 min­utes or un­til pies are browned lightly. Stand for 5 min­utes be­fore trans­fer­ring to a wire rack to cool. Serve dusted with ex­tra ic­ing su­gar, if de­sired.

Suit­able to freeze. Not suit­able to mi­crowave.

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