Fruit mince pies
I just love the wonderful aroma of baking around Christmas and these fruit mince pies really add to that deliciousness and festive feeling.
Servings 18 mince pies
Ingredients
- 1 x 454g jar fruit mince / fruit mincemeat
FOR THE PASTRY
- ½ cup butter
- ½ cup castor or white granulated sugar
- ¼ cup buttermilk or 5 ml lemon juice mixed into ¼ cup of milk
- 2 cups cake flour / all purpose flour / plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Start by making the pastry by creaming the sugar and butter.
- Add the buttermilk and beat well until light and creamy.
- Sift in the flour, baking powder and salt.
- Knead lightly to form a soft dough. Place in the fridge or freezer for about 10 minutes.
- Preheat the oven to 350°F/180°C (160°C fan)
- Roll out the pastry to ( ¼ inch) 4mm thick. Using a round cutter , cut out and place them into greased or sprayed tart or muffin pans
- Put 1 teaspoon fruit mince mixture into each.
- Re-roll out the pastry to cut out covers and press them on top to seal.
- Brush tops with milk.
- Bake mince pies for 10-15 mins until golden brown.
- Remove from tray and place on cooling rack.
- Dust with sifted powdered sugar.
- Store for up to 3 days in an airtight container.
Nutrition
Serving: 1g | Calories: 117kcal | Carbohydrates: 16g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 134mg | Fiber: 1g | Sugar: 6g | Iron: 1mg
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