This post is going to take you through how to make your very own fruit mince pies. In this recipe I use my own home canned fruit mince pie filling so if you haven’t already made your filling then head over to my canning fruit mince pie filling recipe and make that first!
This recipe is pretty simple to make, so it’s a great one to learn if you’re a beginner and love fruit mince pies… let’s be serious who doesn’t.
There’s a couple of components to this recipe.
The first is making the mincemeat.
The second is your almond pastry.
Finally you need to make your marzipan stars to go on top.
This blog post is going to assume that you’ve already made your fruit mince meat filling. So if you haven’t then head over to my fruit mince meat filling recipe and make this first. If you don’t want to can the filling then just half or quarter the filling recipe, skip the canning instructions and go straight onto the instructions in this blog post!
There’s a bit of a knack to making good almond pastry. It basically all boils down to the temperature of your pastry, if you can get that right then you’ll have no problems at all.
To make the pastry you’ll need:
It is actually a really simple pastry to make, and it pairs perfectly with these mince pies.
If you like you can substitute the blanched almonds for almond meal. All i’m doing with the blanched almonds is milling them in a blender to make my own almond meal. But it’s up to you!
If you’ve got a blender on hand then its easiest to make it in there, otherwise a bowl and a wooden spoon will also do the trick just fine.
If you’re using a blender then put your sugar into the blender and put it on high speed for around 10 seconds. This will mill your raw sugar down to icing sugar. It will depend on the speed and power of your blender as to how long this will take but it should be around 10 seconds. If you don’t have a blender then skip this step and just buy icing sugar instead. I think Americans call icing sugar ‘confectioners sugar’. It’s all the same thing.
Set your icing sugar aside in a bowl. Next add your almonds to your blender. Blend on high for around 10 seconds until you’ve got a fine powder consistency. Once again if you don’t have a blender then just buy almond meal instead of almonds.
Leave the almond meal in the blender and add your flour, butter, mixed spice, salt and the icing sugar you blended earlier.
Blend on medium speed until mixture resembles breadcrumbs. Add your egg yolk and water to the mixture. If you’ve got a pulse or turbo type button on your blender then just pulse it a couple of times until it all comes together.
Tip your pastry out onto a clean bench and use your hands to bring it all together into a nice ball. This should be pretty easy. You have to use your common sense here. If it feels way to wet then add a bit more flour. If it is so dry that it won’t come together then add a bit more water. You want it to be slightly sticky to touch but not ridiculously wet.
Cover it up with a damp tea towel or some plastic wrap or whatever else you’ve got and chuck it in the fridge for at least 20 minutes.
That’s it, pastry done and dusted.
Now its time for the marzipan stars that will top your pies off.
Preheat your oven to 180C (360F). Line a baking tray with baking paper.
This is much the same process as making the almond pastry above. You will need to mill your sugar (if you don’t want to then just buy icing sugar). You’ll then need to mill your almonds (if you don’t want to then just buy some almond meal).
You’ll mix all your ingredients together. Give you’re mixture a nice knead. Role it out until its about 5mm thick, using a nice cookie cutter (i like the star ones but feel free to mix it up). Spread a bit of cornflour onto your work surface to stop things from sticking. I think cornflour in America is Corn starch. Chuck your stars on the baking tray, put them in the oven for about 5 minutes and that’s it. Done.
I personally make my pies in a mini muffin tray. I find that the size of them is nice a bite size. Although my boyfriend is constantly telling me that they’re too small and he has to eat 4 of them to feel even remotely satisfied! If you want to make them bigger then do it, but the mini muffin trays are pretty perfect I think.
You can pick some up for yourself below
You will then need a cookie cutter for the marzipan. I like the star ones but you can really use anything
You’ll need a round cookie cutter to cut out your almond pastry as well. Try to get something that’s a bit bigger than your muffin tray holes. I use a cookie cutter that’s like crimped on the edge. It gives it a really nice finish!
Okay so you’ve made all your components and now you’re ready to assemble and cook!
Grab your pastry out of the fridge. Now you want to keep this nice and cold. So if your baking these in Australia for Christmas then it’s going to be hot! Consider making them earlier in the morning and turn your air con on. Trust me it will make the whole pastry process easier.
An Aussie summer (over in Perth at least) is around 30C (86F), usually a bit hotter!
So keep everything as cool as you can!
Place a bit of flour down onto your work surface – not too much though. Grab your rolling pin. Start rolling. You want to keep your pastry moving so that it doesn’t stick to your bench. Dust a bit of flour on top of your pastry if its sticking to your rolling pin. Once you’ve rolled it nice and thin then get yourself a round cookie cutter that’s a bit bigger than your muffin tray holes and get cutting.
Use your fingers to carefully push your pastry down into the muffin tray. You want your pastry to reach the top of the tray but not really over hang. If it’s overhanging then the cutter is too big and if it’s not reaching the top of the muffin hole then it’s too small.
Once you’ve done all your pastry then fill each one with some mince meat. This will depend on how big your muffin tray is. But you want to fill your pastry to the top of the muffin hole.
Then place a cooked marzipan star on top.
Once you’ve done them all, brush the marzipan with a bit of beaten egg and bake for 10-12 minutes in a 200C (390F) oven.
Take them out, let them cool in the tray for about 5 minutes. Then use a knife to wedge them out and put them on a rack to cool completely. Dust with some more icing sugar and then enjoy!
Now I know this all seems like a lot of work, but trust me it is worth it. It gets even easier if you’ve got jars of mincemeat sitting in your cupboard just waiting for you.
I also usually do up a big batch of marzipan stars at the beginning of the Christmas season and then just use them as I make my pies, that way the only thing i need to do is make the pastry, assemble and cook!
Marzipan should last a while in your cupboard in an air tight container.
I like to eat my fruit mince pies with some homemade brandy cream! Check out my recipe here for brandy cream.
A delicious fruit mince meat pie that everyone needs on their table during the Christmas season.
Place raw sugar into blender and blend on high for around 10 seconds or until it resembles icing sugar. Transfer to a separate bowl and set aside.
Place almonds into blender and blend on high for around 10 seconds until mixture is fine.
Add flour, butter, mixed spice, salt and reserved sugar to the blender with the almonds. Mix on medium speed for around 10 seconds, or until mixture resembles breadcrumbs.
Add egg yolk and water to blender. Pulse a few times until mixture comes together.
Turn out on a lightly floured surface and bring your pastry together. You may need to add some extra flour or water. Wrap your pastry and place it in the fridge for at least 20 minutes.
Preheat oven to 180C (360F). Line a baking tray with baking paper and set aside.
Place sugar into blender and blend on high for 10 seconds or until it resembles icing sugar. Transfer into a bowl and set aside.
Place almonds into blender and blend on high for 10 seconds or until it is fine.
Add all ingredients to a mixing bowl including the sugar and almonds and mix well. If mixture is too sticky add a little more cornflour.
Turn out onto a bench dusted lightly with cornflour. Use the heat in your hands to help soften and release the oil from the almonds. This will help bind the dough together before you roll it out. Once you've got a nice dough roll it out to around 5mm thick. Use your star cookie cutters to cut out your shapes and place them onto your prepared baking tray.
Bake for 5 minutes or until lightly golden. Set aside to cool.
Increase the oven temperature to 200C (390F). Get your muffin tray out and ready.
Remove almond pastry from the fridge. Dust your bench with a little flour and roll out to 5mm thick. Try not to touch the pastry too much because you don't want to heat it up. You can try rolling it out between two pieces of baking paper if you like, you may find it easier. In this case you wouldn't use any extra flour to dust the paper. Cut your pastry using your circle cookie cutters to fit your muffin holes. Use your fingers to carefully push the pastry down into the muffin hole. Repeat until you've done them all.
Fill each pastry case with some canned fruit mince meat filling. Fill to the top of the muffin hole.
Top with your marzipan stars. Brush marzipan with a little beaten egg.
Bake for 10-12 minutes.
Allow to cool slightly before taking out of the tray. Use the edge of a butter knife to help you wedge them out. If you find they are all getting stuck then you can try greasing your tray first with either some spray oil or some butter and flour.
Once pies are cool dust them with some icing sugar.
I like to serve mine with some Brandy cream for some extra indulgence. The recipe for my Brandy cream is linked below!
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