Fruit Mince Pies

    10 hours 15 minutes

    These are about the only thing I go all out for at Christmas. The little pies are full of memories-the recipe is adapted from a family one. I mix it up with the dried fruit a bit - my current mince has dried cranberries in it - but use whatever dried fruits you want. I also cut star shapes out of the pastry for the top of each tart. Make the mince about a month beforehand.


    New South Wales, Australia
    85 people made this

    Serves: 12 

    • 250g raisins
    • 250g sultanas
    • 250g currants
    • 65g mixed peel
    • 125g butter, softened
    • 250g peeled and finely chopped granny smith apples
    • 250g brown sugar
    • grated rind of 1/2 lemon
    • grated rind of 1/2 orange
    • 1/2 teaspoon cinnamon
    • pinch each of nutmeg and allspice
    • 1 cup (250ml) brandy
    • For the Pastry
    • 125g self raising flour
    • 125g plain flour
    • 125g butter
    • 2 tablespoons icing sugar
    • 1 egg yolk
    • 3 tablespoons cold water

    Preparation:2hours  ›  Cook:15min  ›  Extra time:8hours soaking  ›  Ready in:10hours15min 

    1. Make sure all ingredients are finely chopped to around the same sized pieces. In a large bowl, mix all the fruit, chopped apples, butter, rind and spices together till well combined. Dissolve the sugar in the brandy and pour it over the mixture.
    2. Cover and let stand overnight.
    3. The next day stir the mixture again then place in clean dry jars for at least a month before using.
    4. To make the pastry: sift the flours and then either rub in the butter or combine in a food processor. Add the sifted icing sugar and then stir in the egg yolk and water and mix it all to a dough. Work into a ball, wrap in plastic wrap, then put in the fridge for an hour.
    5. Preheat oven to 180 degrees C and grease a 12 hole muffin tin.
    6. To assemble: roll out the dough on a floured surface till about 2mm thick. Cut out shapes to fit the muffin holes, fill each tart with a generous teaspoon of mince (but don't overfill) and cover the top of each tart with another circle of pastry, or use biscuit cutters to add different shapes to the top.
    7. Bake for 15 minutes. Let cool for a few minutes then remove to a rack to cool off.

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    Best fruit mince pies I have ever tasted Definitely now a family favourite  -  23 Dec 2009


    Made another excellent batch on the weekend with last year's fruit mince:-)  -  08 Dec 2009


    My pastry came out quite dry & some of the pies disintegrated when taking out of pan. Also the mince ingredients make a very large batch, much more than 12 muffin pans.  -  20 Dec 2015