This is the very quick and easy version of the Christmas cooking classic, fruit mince pies. These make great gifts (think secret Santa), and are also great to take along to Christmas drinks.
Easy Christmas Fruit Mince Pies Recipe Ingredients
- 2 quantities shortcrust pastry (refer to the pastry recipe used in the Tangy Lemon Tart recipe)
- 2 jars Christmas fruit mince (I like Robertsons Fruit Mince)
- 1 egg, whisked with a little milk
- Caster sugar for sprinkling (or use icing sugar at the end of cooking)
Easy Christmas Fruit Mince Pies Recipe Method
Preheat oven to 180°C and grease 2 x 12 hole muffin tins. Roll the pastry out onto a well floured surface (to stop it sticking) to 1/2 cm thick.
Using a round pastry cutter cut 24 x 8 cm rounds and 24 x 6 cms rounds. Gently line the muffin tins with the 8 cm rounds and bake in the oven for 5 minutes until golden brown.
Fill the pre-baked pastry cases with 1 heaped tablespoon of fruit mince. Brush the egg mixture around the top edge of the pastry case and place the 6 cm rounds on as lids. Press to seal the edges, then brush the lids with the egg mixture and lightly sprinkle with caster sugar. Gently press the tip of a knife into the centre of each pie/tart to create a small hole to allow steam to escape.
Bake in the oven for a further 10 minutes until the tops are golden brown. Eat while warm or cold. The tarts will keep well in an airtight container for about a week (if they don’t all get munched)!
Looking for more Christmas recipes?
Try our recipes below to make your Christmas a memorable gourmet feast: