Have a 'Merry McCormick Christmas' and indulge in these festive treats.
Place dried fruit, apple, sugar, butter, liqueur, orange rind and juice and spices into a bowl and mix well. Cover and refrigerate overnight.
Next day, Preheat oven 200C (fan forced).
In a large food processor add flour, butter and process until mixture resembles breadcrumbs. With motor running add egg yolks and lemon juice until dough starts to form a ball.
Remove dough and place on a sheet of greaseproof paper. Lightly knead until dough comes together and smooth. Add 1 –2 Tablespoons of flour to dough if wet. Dough should be soft and damp but not sticky.
Place another sheet of greaseproof paper over dough and roll dough between two sheets of greaseproof to about 3 mm thick. Cut 12 rounds to fit into patty pans and cut 12 star shapes for pie tops.
Place pastry rounds into a greased 12-hole small patty pans and spoon 2-3 tsps prepared fruit mince into each. Top each with a star shaped pastry.
Bake for 20 minutes until golden. Leave to cool completely in pans.
Serve warm or at room temperature, dusted with icing sugar.
Adults Only - Add 60ml Liqueur (contreau, brandy, rum) to fruit mixture to add extra depth of flavour to your fruit mince.
Using leftover Fruit Mince (from recipe Fruit Mince pies), place uncooked fruit mince, into a saucepan and stir on a LOW heat until simmering and cook for 10 minutes until sauce is thick and syrupy. Spoon fruit mince into small jars, close lid, label and tie with string and give as a Christmas gift.
Preparation time is 30 minutes plus overnight soaking of fruit.
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