Fruit Mince Pies

Fruit Mince Pies

Every wondered why fruit mince pies that are ‘hand made’ are so expensive? Well I now have a fair idea. In essence they aren’t that hard to make just time consuming. This recipe is pretty simple but super tasty.

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Tip 1: Always use some form of liner for the cupcake tin! I didn’t the first time and the short bread/pie crust stuck!

TIP 2: With the pie crust if it starts to get sticky when rolling throw it back into the fridge for 5min, wrapped in plastic.



  • 360g dried mixed fruit (1 box)
  • 200g brown sugar
  • 50g sliver almonds
  • 1 apple – preference Granny Smith but whatever you have will work. Peeled and grated
  • 40g butter, melted
  • 2 tablespoons Brandy (optional)
  • 3 teaspoons finely grated Lemon grind (or just the rind of the lemon you squeeze for the next part)
  • Juice of 1 lemon
  • 1 teaspoon ground cinnamon
  • 1 teaspoon mixed spice
  • Pinch of nutmeg
  • 1 egg, whisked
  • Cast sugar, to dust


  • 3 Cups spelt flour
  • ½ cup castor sugar
  • 140g chilled butter, diced
  • 2 egg yolks
  • 3 table spoons of water


  1. Finely chop half the mixed fruit. Place in a large bowl. Add the brown sugar, almond, apple, butter, brandy, lemon rind, lemon juice, cinnamon, mixed spice, nutmeg and the remaining mixed fruit. Stir until well combined. Cover with plastic wrap and set aside overnight, stirring occasionally, to macerate.
  2. If it seems to be excessively wet strain over a fine sieve.
  3. To make the pastry, place the flour, sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just starts to come together (see tip 1). Turn onto a clean work surface. Shape into a disc. Cover with plastic wrap. Place in the fridge for 20 minutes to rest.
  4. Preheat oven to 180C. Roll out the pastry on a lightly floured surface until 3mm thick. Use an 8cm-diameter round pastry cutter to cut 16 discs from the pastry. Use a 5cm-diameter star-shaped pastry cutter to cut 16 stars from the remaining pastry.
  5. Lay out muffin liner and place pastry disc on it. Using your thumb press centre to start shaping the disc into a cup. Gently place into muffin tin, repeat. Fill with fruit mix. Top off with pastry stars. Brush lightly with egg and sprinkle castor sugar over the star. Bake for 20-25min or till golden brown.
  6. Set aside and allow to cool on a wire rack. Remove from pan and also baking paper. Enjoy slightly warm with a coffee.


The Fathering Project
Cooking with Cameron 

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