Fruit Mince Pies
Serves: 30
  • 185 grams butter
  • ½ cup castor sugar
  • 2 eggs
  • 3 cups plain flour
  • ⅓ cup ground rice
  • ½ teaspoon baking powder
  • 1 egg white, extra for brushing tops
  • 1 jar Robertson's fruit mince (tip into a bowl and mix thoroughly before using)
  1. Place butter and sugar in a large bowl. Using a electric beaters, cream the butter and sugar until light in colour. Add eggs one at a time, beating well after each addition.
  2. Sift flour, ground rice and baking powder and add to the creamed mixture. Mix together using a spoon then bring the last bits together with your hands. Knead lightly until smooth. Wrap in plastic wrap and refrigerate for 45 minutes.
  3. Lightly grease tins with butter. Preheat oven to 180 degrees celsius.
  4. Remove pastry from fridge, and using half, roll out and cut circles for the base. Fill with a teaspoon of fruit mince.
  5. Roll out the remaining pastry and using a star cookie cutter, cut lids and place on top.
  6. Brush the top of each pie with lightly beaten egg white.
  7. Bake for 15 minutes or until golden brown. Leave in pans for 5 minutes then cool on wire racks.
Recipe by Villiers Brown at