Fruit mince pies are a standing tradition at Christmas. These are drizzled with white chocolate rather than having a pie top which is a great taste combination with the fruit mince and looks beautiful.
1 large granny smith apple, peeled, cored, finely chopped
1 teaspoon finely grated lemon rind
100g good-quality white chocolate, for drizzling
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Directions Preparation:35min › Cook:20min › Extra time:30min › Ready in:1hour25min
Pastry: combine flour, sugar and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add egg. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 200°C. Lightly grease two 12-hole, 2 tablespoon (40ml) capacity, flat-based patty pans. Roll pastry between 2 sheets of baking paper until 3mm thick. Using a 7cm pastry cutter, cut 24 rounds from pastry. Press pastry rounds into patty holes. Refrigerate for 10 minutes. Prick each base with a fork several times and bake for 5 minutes in preheated oven. Remove from oven and set aside.
Fruit mince filling: place fruit mince, prunes, apple and lemon rind in a bowl. Stir to combine. Spoon filling into pastry cases. Bake for 10-15 minutes or until pastry is golden. Allow to cool completely in pan. Remove to a wire cake rack.
Place chocolate in a sandwich sized zip lock bag. Leave a small open section at the zip and microwave in 10 second lots until the chocolate is melted. Snip one tiny corner off the bag and drizzle pies in a zigzag pattern. Wait until set to serve (about 15 minutes).