FRUIT MINCE PIES

These easy fruit mince pies are great for those of us who don’t have time to bake Christmas cakes months in advance. They’re more affordable and require far less effort.

MAKES 16 SMALL PIES PREPARATION: 20 MIN STANDING: OVERNIGHT OR 2-3 DAYS CHILLING: 1 HOUR BAKING: 15-20 MIN

FILLING 500ml (2c) fruitcake mix 30ml (2T) candied citrus peel grated zest of 1 orange juice and grated zest of 1 lemon 1 Granny Smith apple, cored, peeled and grated 2,5ml (½t) each ground cinnamon, nutmeg and mixed spice 60ml-125ml (¼-½c) brandy PASTRY 750ml (3c) cake flour 125ml (½c) sugar 250g cold butter, cubed 1 egg extra flour for sprinkling TO FINISH 1 egg yolk, whisked with 15ml (1T) water 30ml (2T) castor sugar

Grease 16 hollows of a muffin baking tin with nonstick spray. 1 Filling Mix all the ingredients in a jar. Seal the jar well and leave overnight in a cool place. Mix the filling again, seal the jar and leave to stand for 2-3 days (optional). 2 Pastry Put the flour and sugar in the bowl of a food processor and pulse for a few seconds. Add the butter cubes and pulse until the mixture resembles breadcrumbs. 3 Add the egg and pulse until the mixture becomes sticky. Remove the dough, roll into a ball lids using a cookie cutter in a star shape or any other shape you prefer. Make sure the shape you choose will cover the top of the pies adequately. 6 To finish Fill the pie casings with filling and top each with a pastry lid. Brush the egg mixture over and add a sprinkling of castor sugar. 7 Bake for 15-20 minutes until the pastry is golden brown and done. Leave to cool completely, then store in an airtight container.