Ingredients
2 cups (300g) plain (all-purpose) flour
150 gms (4½ ounces) unsalted butter, chopped coarsely
1 tsp finely grated orange rind
1 tbsp vegetable oil
2 tbsp caster (superfine) sugar
1 egg, beaten lightly
1 tbsp iced water, approximately
1 egg, beaten lightly, extra
Spiced fruit mince
1 cup (160 gms) sultanas
1¼ cups (185 gms) raisins, chopped coarsely
¾ cup (120 gms) dried currants
¾ cup (110 gms) seeded dates, chopped coarsely
1 cup (170 gms) seeded prunes, chopped coarsely
1 small green apple (130 gms), peeled, grated
¼ cup (55 gms) brown sugar
2 tsp finely grated orange rind
1 tsp mixed spice
½ tsp ground cloves
2 tbsp plum jam
½ cup (80 ml) apple juice
Method
1. Make spiced fruit mince. Combine ingredients in a large bowl. Cover tightly with plastic wrap. Refrigerate 3 days before using; stirring once a day.
2. Blend or process flour, butter, rind, oil and sugar until crumbly. Add egg and enough of the water to make ingredients cling together. Turn onto a floured surface; knead until smooth. Cover pastry; refrigerate for 30 minutes.
3. Preheat oven to 180°C/350°F. Lightly grease two 12-hole (2 tablespoons/40ml) deep flat-based patty pan trays.
4. Roll two-thirds of the pastry between sheets of baking paper until 3mm (1/8-inch) thick. Cut 24 x 7.5cm (3-inch) rounds from pastry.
5. Place rounds into pan holes. Divide fruit mince among pastry cases. Roll remaining pastry between sheets of baking paper until 3mm (1/ 8-inch) thick. Cut 12 x 5cm (2-inch) rounds from remaining pastry. Cut small stars from each round. Top half the pies with the rounds; top remaining pies with the star cut-outs. Brush tops with extra beaten egg.
6. Bake for 25 minutes or until browned. Transfer to a wire rack to cool. Dust with sifted icing sugar, if you like.
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