Spice Fruit Mince Pies

    50 minutes

    These beautiful fruit pies have a perfect balance of fruit and spice in this timeless Christmas favourite.


    4 people made this

    Makes: 12 pies

    • Filling
    • 375g dried mixed fruit
    • 1 green apple, peeled and grated
    • 1 cup brown sugar
    • 50g butter, melted
    • 1 orange, zested and juiced
    • 2 teaspoon McCormick Mixed Spice
    • 2 teaspoon McCormick Cinnamon, Ground
    • 2 teaspoon McCormick Nutmeg, Ground
    • Pastry
    • 2 cups self raising flour, plus extra for kneading
    • 185g butter, cubed
    • 2 egg yolks
    • 2 tablespoons lemon juice or iced water
    • icing sugar, to dust

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Filling: Place dried fruit, apple, sugar, butter, orange rind and juice and McCormick Spices into a bowl and mix well. Cover and refrigerate overnight.
    2. Pastry: Next day, preheat oven to 200 degrees C (fan forced).
    3. In a large food processor add flour and butter, mixing until mixture resembles breadcrumbs. With motor running add egg yolks and lemon juice until dough starts to form a ball.
    4. Remove dough and place on a sheet of baking paper. Lightly knead until dough comes together and is smooth. Add 1-2 tablespoons of flour to dough if wet. Dough should be soft and damp but not sticky.
    5. Place another sheet of baking paper over dough and roll between the two sheets of baking paper to about 3mm thick. Cut 12 rounds to fit into a patty pan and cut 12 star or lattice shapes for pie tops.
    6. Place pastry rounds into a greased 12-hole small patty pan and spoon 2-3 teaspoons of prepared fruit mince into each. Top each with a star or lattice shaped pastry.
    7. Bake for 20 minutes until golden. Leave to cool completely in pan.
    8. Serve warm or at room temperature, dusted with icing sugar.


    Adults Only - Add 60ml liqueur (Cointreau, Brandy, Rum) to fruit mixture to add extra depth of flavour to your fruit mince.

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