I have been making these traditional mince pies since I started the Cookwise children’s cooking classes in 2001. I even found the original recipe hand-out that I gave the kids with the Santa picture on the top. They are quick and easy to make as the dough is just all mixed in the food processor.
It was a boiling hot day when we made these and this dough is very forgiving. We rolled it out and lined all the tins then baked them later in the day. Just keep them in the refrigerator until you are ready to do this.
I don’t bother making the fruit mince as the ‘Robertson’s’ jar tastes great. The pastry is delicious and perfectly short. Make lots as they won’t last!
Ingredients: Makes 24
1½ cups Plain flour, sifted
1/2 cup Self raising flour, sifted
1/3 cup icing sugar
150g chilled butter, cubed
1 egg yolk
2½ tbsp. iced water
1 jar purchased fruit mince (for double quantity I used 1½ jars)
extra icing sugar for dusting
- Process flours, icing sugar and butter in food processor until well combined and mixture resembles fine breadcrumbs
- Beat the egg yolk with the ice water and add into the flour with the motor running. Process until mixture just starts to come together.
- Shape into a disc and wrap in plastic wrap.
- Refrigerate for 1 hour
- Roll out and cut into shapes to line tins.
- Fill with 1 teaspoon of purchased fruit mince and cover with a star shape of pastry
- Bake at 180°C Conventional or 160°C Fan Forced for 25-30 minutes until lightly golden
- OR you can try in the Combi 180°C + 30% steam for 30 minutes
- When cold sprinkle with icing sugar to serve
Will keep for 5 days in an air-tight container (if they last that long 🙂