The Great Australian Bake Off

Get yourself a taste of Christmas with Matt Moran's mince pies.


  • Sweet short pastry

  • 600g plain flour

  • Pinch of Australian pink salt flakes

  • 160g icing sugar mixture, plus extra to serve

  • 360g unsalted butter, chilled

  • 1 teaspoon vanilla extract

  • 2 eggs, lightly beaten

  • Fruit mince

  • 1 medium granny smith apple, peeled and coarsely grated

  • 300g caster sugar

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cinnamon

  • 150ml brandy

  • 1 lemon, rind finely grated

  • 2 tablespoons lemon juice

  • 70g pitted dried dates

  • 150g dried figs

  • 180g dried Australian apricots

  • 180g pitted prunes

  • Egg wash

  • 1 egg yolk

  • 1 tablespoon milk

  • Icing sugar mixture, for dusting


  • For the pastry:

  • 1.

    Place flour, salt, sugar, butter and vanilla in the bowl of a food processer and process until it resembles breadcrumbs. Add eggs and process until it just comes together. Turn onto a clean work surface. Shape into 4 discs. Cover with plastic wrap. Refrigerate for about 30 minutes to rest.

  • For the fruit mince:

  • 1.

    Place the apple, sugar, spices, brandy, lemon rind and juice in a large saucepan and stir to combine.

  • 2.

    Finely chop dates, figs, apricots and prunes to 5-7mm-pieces, then add to apple mixture. Place over medium high heat and bring to the boil, reduce to a simmer and cook, stirring, for about 6-8 minutes or until all liquid has evaporated. Spread mixture onto a Swiss roll pan and freeze to cool down until ready to use, stirring occasionally.

  • To assemble:

  • 1.

    Preheat the oven to 180?C fan-forced.

  • 2.

    Roll out pastry to 3-5mm-thick and use an 8.5cm round cutter; cut out 24 pastry rounds. Use pastry rounds to line two 12-hole (1/3-cup capacity) non-stick ribbed cupcake pans, pressing into mould but not extending pastry. Refrigerate in pans until ready to fill. Using remaining pastry, roll until 3-5mm-thick. Use a 7cm round cutter to cut out 24 lids, rest in fridge until ready to assemble. Divide cooled fruit mixture among pastry cases.

  • For the egg wash:

  • 1.

    Whisk egg yolk and milk in a small bowl. Brush on the edges of the pastry bases before placing the lids on top of pies, pressing to seal well.

  • 2.

    Brush the tops of the pastry with egg wash. Cut a small (2cm) cross in the top of each pie to allow steam from the filling to escape, place back in the fridge for 5 minutes to let the pastry rest before baking. Bake for 20-30 minutes or until golden and pastry is cooked. Cool slightly in pans, before transferring to a wire rack to cool.

  • 3.

    Just before serving, lightly dust with icing sugar.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 338kj
  • Fat Total 13g
  • Saturated Fat 7g
  • Protein 3g
  • Carbohydrate 50g
  • Sugar 27g
  • Sodium 20mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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