Fruit Mince Pie

Fruit Mince Pie


1 quantity shortcrust pastry

Milk, for brushing

Icing sugar

½ cup grated green apple

¼ cup (40g) currants

¼ cup (35g) slivered almonds

¼ cup (35g) pitted dates

¼ cup (30g) dried sweetened cranberries

25g butter, melted

½ cup (90g) brown sugar

¼ cup (60ml) orange juice


  1. To make the fruit mince filling, place apple, currants, almonds, dates, cranberries, butter, sugar and orange juice in a bowl. Mix well then cover to soak for 1 hour.
  2. Preheat oven to 160°C.
  3. Roll out the pastry on a lightly floured surface until 3mm thick.
  4. Use a 6.5cm round cookie cutter to cut out 24 rounds.
  5. Line 24x 1 ½ tablespoon capacity (30ml) lightly greased mini-muffin tins with the rounds and spoon in the filling.
  6. Re-roll the pastry scraps to 3mm thick and use a small star cookie cutter to cut out 24 stars.
  7. Brush tops with milk and bake for 25 minutes or until golden. Cool on wire racks and dust with icing sugar. Makes 24.   


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Midwest Foods Dubbo