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Fruit mince pies
11th September 2012
Photo: Steven Siewert
Styling Berni Smithies

Photo: Steven Siewert

Leftover fruit mince can be used the following year or added to Christmas pudding and cake recipes.


  • 500g mixed fruit
  • 230g slivered almonds
  • 100g dried apricots, chopped
  • 250g golden syrup
  • 75g brown sugar
  • 1 tbsp grated lemon rind
  • 1 tbsp grated orange rind
  • 1 1/2 tbsp mixed spice
  • 250ml brandy
  • 450g butter, cold and cut into 1cm pieces
  • 165g castor sugar
  • 600g plain flour
  • 1 tsp salt
  • 150ml water


Place fruit, almonds, apricots, golden syrup, brown sugar, rinds, spice and brandy in a large bowl and stir to combine well. Place in a container with a lid that seals in aromas and store in the fridge for three months. Turn fruit over every so often - if it looks dry add a little more brandy.

For pastry, place butter, sugar, flour and salt in a food processor. Pulse to make a coarse crumb. Add water and process until pastry just comes together. Wrap well in cling film and rest in fridge overnight or for at least two hours. Roll out in between two layers grease-proof paper to ½-centimetre thickness. Rest for one hour. Pre-heat oven to 160C.

Line small tart shells with pastry rounds that come about ½-centimetre over the edge. Fill with fruit mince mix and top with pastry cut into large star shapes. Bake until pastry is cooked through and golden, about 30 minutes. Cool, dust with icing sugar before serving.

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