I have been so excited about sharing this recipe, because fruit mince pies are one of my favourite Christmas foods. Everything about them just says ‘Christmas’.
I previously shared the recipe for my fruit mince here. I make this in advance and keep it in the fridge until I need it.
In past years I have used a sweet shortcrust pasty to create my pie bases, but this year I have tried something new and I am totally converted! I used a recipe that Perth based food writer Gina Hughes (of the Passionate Pantry) suggested on her Facebook page. You can find Gina’s page here – definitely worth having a look. She will be expanding into a blog soon. Gina has kindly allowed me to share her recipe.
Gina suggested using a shortbread mixture to create the fruit mince pie crusts, this makes a firmer pie that is deliciously short (it melts in your mouth) and sweet. I followed her suggestion and used half the mixture to make pies, and half to make shortbread biscuits. I made 12 pies and about 25 heart shaped shortbread biscuits from the recipe. I have lots of fruit mince left over so will make another batch or two before Christmas is over
The cooked pies (and shortbread) can be frozen.
If you have never made fruit mince pies from scratch before, I urge you to give them a go. They are much nicer than the shop purchased ones and the process of making them is very rewarding. Plus the house smells divine when they are cooking!
- 120g raw sugar
- 120g cornflour
- 320g plain flour
- 250g soft butter (but not melted)
- Preheat oven to 150 degrees and grease and line two baking trays if making shortbread biscuits, plus lightly grease patty pans for fruit mince pies. You won't need very much butter to oil the patty pans, just a smidge. The butter content in the crust will prevent the pies sticking.
- Place sugar into Tmx bowl and mill for 10 seconds, speed 9.
- Add all other ingredients and mix for 10 seconds, speed 6.
- Set dial to closed lid position and knead for 10 seconds.
- Open lid and scrape sides of bowl down if required and knead for a further 10 seconds.
- The mixture will look crumbly but don't worry.
- Work with half the mixture at a time. Place the mix onto a large piece of baking paper and press together to form a ball. Place a second sheet of paper over the top and roll the mix between the paper until it is 1cm thick.
- Cut the mix into circles to fit your patty pan tray, and cut shapes to use on top of the pies (I used stars, but you could use any shape you like)
- Gently lift off the paper and press the rounds into the tray, if you get any cracks when pressing in, just patch them by squeezing the dough together.
- Fill with fruit mince and place shape on the top - be careful not to overfill, I have learned this lesson the hard way! If the fruit mince bubbles over the top when cooking it is very hard to remove the pie without ruining it.
- Bake for 30 minutes, turning part way through the cooking time. Remove when light golden brown in colour. All ovens vary, so check after 20 minutes.
- Let the pies cool slightly in the tray and then remove gently using a knife to ease them out. When cool dust with icing sugar.
- If making shortbread biscuits follow the same method but transfer cut shapes to prepared baking trays to cook.