Three-in-one mix mince pies
MAKES 12 PREP AND COOK TIME 1 HOUR (+ REFRIGERATION TIME)
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.