15+ Christmas Mince Pie Recipe Australia Experience Culinary Bliss Now!

Ingredients

For the pastry:

• 2 cups all-purpose flour
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup cold water
• 1/4 cup caster sugar
• 1/4 tsp salt

For the mince filling:

• 1 cup dried mixed fruit
• 1/2 cup raisins
• 1/2 cup currants
• 1/2 cup cranberries
• 1/4 cup chopped almonds
• 1/4 cup brown sugar
• 1/4 cup brandy or orange juice
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

Instructions

For the pastry:

1. In a large bowl, mix together the flour, sugar, and salt. Add in the cubed butter and use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
2. Gradually add in the cold water, mixing until the dough comes together. If the dough is too dry, add in a little more water. Divide the dough into two equal portions and shape into discs. Wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat your oven to 375°F (190°C). Roll out one disc of dough on a lightly floured surface until it is about 1/8 inch thick. Use a round cookie cutter to cut out circles that will fit into your mini muffin tin. Repeat with the second disc of dough.
4. Place the circles of dough into the mini muffin tin, pressing gently to fit the dough into the tin. Prick the bottoms with a fork and bake for 10-12 minutes or until lightly golden brown. Let cool in the tin for a few minutes before removing to a wire rack to cool completely.

For the mince filling:

1. In a medium saucepan, combine all the ingredients for the mince filling. Cook over medium heat, stirring occasionally, until the mixture thickens and the fruit is plump. Remove from heat and let cool.

Assembly

1. Once the pastry and mince filling are both cooled, spoon a small amount of the filling into each pastry shell. Be careful not to overfill.
2. Using a small cookie cutter in a festive shape, cut out shapes from the remaining pastry dough and place them on top of the filled tarts. You can also use a fork to crimp the edges of the pastry to seal the top and bottom together.
3. Bake the tarts for 15-20 minutes or until the tops are lightly golden brown. Let cool before serving.

Conclusion