Christmas is fast approaching…..I am not at all prepared….as I sit here typing this post I can honestly say I have not yet bought one single present. Not one.

I have baked many a christmas treat to try to get myself in the right frame of mind but so far all attempts, although delicious, have been unsuccessful. This is very unlike me. and I mean VERY unlike me.

So in the hope to help me get more into the spirit of christmas I am going to share with you our family’s favourite recipe for fruit mince pies. The pastry is the star player, slightly sweet, perfectly crunchy and lets just say these fruit mince pies are anxiously awaited (and quickly devoured) every year.

I hope you and your family enjoy them as much as we do.

PS – do you have any tips on getting me motivated to start (and finish) my christmas shopping??

Ingredients –
Make approx 30 mini pies

2 cups plain flour
1/3 cup icing (powdered) sugar
1 Tbsp granulated sugar
Pinch of salt flakes
150g cold butter, chopped
1 egg, separated
4 Tbsp cold water

1 Jar Fruit mince (I use Robertson’s as I am yet to master making my own)

Method –

Sift flour, sugar and your pinch of salt into a large bowl.

Add chopped butter,

crumble together until mixture resembles coarse (but fine) bread crumbs. You can use a food processor if you like but I prefer to use my hands. There is something satisfying about crumbling the butter into the flour and getting your hands good and dirty….its almost therapeutic…..don’t you think??

Ok maybe its just me…..awkward…..

Next add in your egg yolk

then 1 Tbsp of water.

Using a butter knife cut the egg yolk and water into the mixture until it looks something like this ↑

Add 2 more tablespoons of water and use your hand to mix it and press into a soft dough. If you need to add the extra tablespoon of water go for it. I think it depends a lot on the weather, sometimes I need it…sometimes I don’t….

Wrap dough in cling wrap and refrigerate for at least 30 mins.

When your ready to bake, remove dough from the fridge and preheat oven to 175’C (350’F)

Cut off a section of your dough (I like to work in thirds…..I don’t know why…again, awkward…sorry)

Roll out the dough, use wood skewers as a guide to make sure its rolled to a nice even thickness.

Cut out your pie bottoms, collect scraps and wrap back in cling wrap so dough doesn’t dry out while you fill your pies.

Carefully put your pie bottoms into (a lightly greased) muffin tray. I like to make mini pies but feel free to use a regular size muffin tray if you prefer.

Fill with fruit mince (like I said I have yet to master making my own fruit mince….a challenge I will have conquered by next christmas I assure you!!!).

Re-roll the scraps from cutting your pie bottoms, again using the wood skewers as a guide. Now you are ready to cut the lids. You can use any shape cutter you want 🙂

Carefully place the lids and gently press edges to seal top to bottom.

Lightly brush with egg white and bake for 20-30 mins.

Until golden brown and fruit filling is bubbling deliciously.

Allow pies to cool in the tray for 5 mins then transfer to wire rack to cool completely…or if you can’t possibly resist be careful…the filling will be hot!!!

Once cooled dust with icing/powdered sugar if desired and enjoy 🙂

MmmmMMM yum!!!

if you can manage not to eat them all they make great gifts 🙂

well I did say if….. 😉

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Printable Version –

Ingredients –
Make approx 30 mini pies

2 cups plain flour
1/3 cup icing (powdered) sugar
1 Tbsp granulated sugar
Pinch of salt flakes
150g cold butter, chopped
1 egg, separated
4 Tbsp cold water

1 Jar Fruit mince (I use Robertson’s as I am yet to master making my own)

Method –

Sift flour, sugar and your pinch of salt into a large bowl.

Add chopped butter, crumble together until mixture resembles coarse (but fine) bread crumbs. You can use a food processor if you like but I prefer to use my hands. There is something satisfying about crumbling the butter into the flour and getting your hands good and dirty….its almost therapeutic…..don’t you think??

Ok maybe its just me…..awkward…..

Next add in your egg yolk and 1 Tbsp of water.

Using a butter knife cut the egg yolk and water into the mixture until it looks something like this…

Add 2 more tablespoons of water and use your hand to mix it and press into a soft dough. If you need to add the extra tablespoon of water go for it. I think it depends a lot on the weather, sometimes I need it…sometimes I don’t….

Wrap dough in cling wrap and refrigerate for at least 30 mins.

When your ready to bake, remove dough from the fridge and preheat oven to 175’C (350’F)

Cut off a section of your dough (I like to work in thirds…..I don’t know why…again, awkward…sorry)

Roll out the dough, use wood skewers as a guide to make sure its rolled to a nice even thickness.

Cut out your pie bottoms, collect scraps and wrap back in cling wrap so dough doesn’t dry out while you fill your pies.

Carefully put your pie bottoms into (a lightly greased) muffin tray. I like to make mini pies but feel free to use a regular size muffin tray if you prefer.

Fill with fruit mince (like I said I have yet to master making my own fruit mince….a challenge I will have conquered by next christmas I assure you!!!).

Re-roll the scraps from cutting your pie bottoms, again using the wood skewers as a guide.

Now you are ready to cut the lids. You can use any shape cutter you want, I like stars 🙂

Carefully place the lids and gently press edges to seal top to bottom.

Lightly brush with egg white and bake for 20-30 mins. Until golden brown and fruit filling is bubbling deliciously.

Allow pies to cool in the tray for 5 mins then transfer to wire rack to cool completely…or if you can’t possibly resist be careful…the filling will be hot!!!

Once cooled dust with icing/powdered sugar if desired and enjoy 🙂

MmmmMMM yum!!!

if you can manage not to eat them all they make great gifts 🙂

well I did say if….. 😉

Nutritional Info (approx per pie) obtained using fatsecret.com –

Cal – 73
Fat – 2.6g
Carbs – 5.06g
Protein – 0.7g