Mini hazelnut mince pies

You and your family’s tummies might be bursting from the buffet, but these classic Christmas desserts are worth saving room
Recipes

You and your family’s tummies might be bursting from the buffet, but these classic Christmas desserts are worth saving room for.

Makes 36

Ingredients

  • 1/4 cup (45g) sultanas
  • 1/4 cup (50g) chopped raisins
  • 1/4 cup (45g) currants
  • 1/4 cup (50g) finely chopped dried dates
  • 1/4 cup (50g) mixed peel
  • 1/4 cup (50g) finely chopped red glacé cherries
  • 1/2 small granny smith apple, peeled, cored, coarsely grated
  • 2 tbs brown sugar
  • 1 tbs orange marmalade
  • 1 tbs brandy
  • 1 tsp mixed spice
  • Icing sugar mixture, to dust

Hazelnut pastry

  • 1 cup (150g) plain flour
  • 1/2 cup (50g) hazelnut meal
  • 1/3 cup (60g) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 egg yolk

Method

1. To make the fruit mince, combine the sultanas, raisins, currants, dates, mixed peel, cherries, apple, sugar, marmalade, brandy and mixed spice in a medium glass or ceramic bowl. Cover with plastic wrap and set aside for 2 days, stirring occasionally, to develop the flavours.

2. Place flour, hazelnut meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 minutes to rest.

3. Preheat oven to 200°C. Divide pastry into 2 even portions. Roll one portion into a 2mm-thick disc. Use an 8cm-diameter round pastry cutter to cut 36 discs from pastry (re-rolling pastry when necessary). Line base and sides of 36 (1 1/2 tbs/30ml capacity) mini muffin pans. Spoon fruit mince evenly among the lined pans. Roll out remaining pastry to a 2mm-thick disc. Use a 4cm-diameter cutter to cut discs from pastry. Use a small, star-shaped cutter to cut stars from pastry discs. Place pastry discs over the fruit mince mixture and gently press the edges to seal. Use a pastry cutter to trim edges. Place in the fridge for 15 minutes to rest.

4. Bake, rotating trays halfway through cooking, for 10-15 minutes or until golden brown and cooked through. Remove and set aside for 5 minutes to cool slightly before gently turning onto a wire rack to cool. Dust with icing sugar to serve.

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