• Fruit Mince

  • 2 freshly grated granny smith or pink lady apples (to yield 200 g)

  • 100 g raisins (currants)

  • 100 g candied orange peel

  • 50 g soft-brown sugar

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground allspice

  • ¼ teaspoon freshly ground cinnamon

  • ½ cup sweet sherry

  • 200 ml verjuice

  • Sour Cream Pastry

  • 250 g plain flour

  • 200 g unsalted & chilled butter, chopped

  • 120 ml sour cream (approx.)

  • Homemade vanilla bean ice cream or Maggie Beer vanilla Bean and elderflower ice cream, to serve


  • 1.

    For the sour-cream pastry, process flour and butter in a food processor until it resembles coarse breadcrumbs. With the motor running, gradually add about two-thirds of the sour cream at first, then only add enough of the remaining sour cream to help the pastry just come together to form a ball. Turn out onto a lightly floured bench and bring it together into a rectangle with your hands. Divide the pastry in two, with one piece slightly larger than the other. Wrap both pieces in plastic film. Chill the larger piece in the refrigerator for at least 20 minutes and freeze the other piece for later use.

  • 2.

    For fruit mince, combine all ingredients in a saucepan, bring to a simmer over medium heat, then reduce heat to low and simmer for half an hour to 1 hour or until all liquid have been absorbed and the fruit is plumped up.

  • 3.

    Lightly grease a 38 x 24 cm baking tray and line with baking paper. Cut pastry into 2 portions, one just over half the amount of the pastry, then wrap the smaller piece in plastic film and chill in the refrigerator until required. Roll out the larger piece until 3 mm thick, forming a rectangle large enough to leave a 2 cm border of pastry overhanging the edges of the tray (the pastry will shrink). Place pastry onto baking tray, then prick with a fork. Cover with plastic film and refrigerate for 2 hours or place in the freezer

  • 4.

    For 15 minutes.

  • 5.

    Preheat fan-forced oven to 230°C (475°F).

  • 6.

    Bake pastry for 4 minutes then remove from oven and use a clean tea towel to press down on the pastry to prevent it from bubbling up; take care not to burn yourself. Return to oven for another 2 minutes (until lightly golden), then remove and leave to cool.

  • 7.

    Roll out remaining pastry until 3 mm thick, then cut into 6 mm wide strips. Set aside.

  • 8.

    Spread fruit mince evenly over cooled pastry. Top fruit mince with pastry strips, placing them in a criss-cross or lattice pattern. Cover with plastic film and refrigerate for at least 10 minutes.

  • 9.

    Bake for another 5 minutes at 230C or until lattice pastry is cooked and golden.

  • 10.

    Serve the warm slice topped with scoops of ice cream.

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Posted by Janet341Report
excellent recipes, thanks
Posted by RannieReport
Looks totally delicious!!!!
Posted by Report
Can i store this fruit mince and use it in minced pies?
Posted by chrisdReport
Maggie I've used your sour cream pastry before and its just lovely, my husband loves this slice and yes I take all the credit.
Posted by Margaret213Report
Maggie my family loved this slice. Another winner.