Fruit Mince Pies

December 21, 2016
Fruit mince pies

Christmas is around the corner, which means it’s time to make fruit mince pies. They are my major concession to Christmas, baked every year regardless of weather considerations. As for the rest of the Christmas feast, it really does depend whether the forecast is 36 degrees (celsius) or a more reasonable 28 (unusual).

The special thing about these fruit mince pies is the pastry. Not only do you cream the butter and sugar (like you’re making a cake) it also includes ground rice (available at the supermarket), making them just a bit more delicious. As for the fruit mince, I use Robertson’s because that’s what my grandmother used. There’s probably other options out there, or you could make your own, but when you’re happy with the results there really is no reason to go seeking alternatives.

To make them even more christmasy, I use a star cookie cutter for the lid. With a sprinkle of caster sugar when they come out of the oven, they look even more festive. Enjoy!


fruit mince pies


fruit mince pies


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.


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