Mini Christmas Fruit Pies

Photo by Simon Lambert

Makes: 12 mini pies

Prep time: 25 minutes

Cook time: 20–25 minutes

Skill level: Easy

Ingredients

• 2 sheets Heritage Bakers Sweet Shortcrust Pastry, thawed

• 320 g fruit mincemeat (store-bought or homemade)

• 1 egg, lightly beaten, for glazing

• Icing sugar, for dusting

Method

1. Preheat the oven to 190 °C (170 °C fan). Lightly grease a 12-hole muffin tin.

2. Using an 8 cm round cutter, cut 12 circles from the pastry and gently press into the muffin tin. Re-roll any scraps as needed.

3. Spoon about 1 heaped Tbsp (25–30 g) of fruit mincemeat into each pastry case — don’t overfill.

4. Re-roll the leftover pastry and cut small stars, holly leaves or hearts to top each pie.

5. Brush lightly with beaten egg.

6. Bake: 20–25 minutes or until golden and crisp.

7. Leave to cool in the tin for 5 minutes before transferring to a wire rack. Dust lightly with icing sugar to serve.

Make Ahead & Freeze

• Make ahead: Baked pies keep well in an airtight container for up to 1 week.

• Freeze unbaked: Assemble, cover well, and freeze for up to 3 months. Bake straight from frozen at 180 °C for 25–30 minutes until golden.

• Freeze baked: Cool completely before freezing. Reheat at 160 °C for 10–12 minutes.

Recipe by Alison Lambert