Why not bake your own traditional mince pies – a great school holiday activity with the kids. Once you’ve tasted home baked you’ll never buy pre-made them again. Don’t forget to leave one out for Santa!
Makes about 20
700 gm shortcrust pastry
1 egg beaten lightly
Caster sugar for sprinkling
1 large apple peeled, cored and grated
1/3 cup sultanas
¼ cup candied peel
1/3 cup currants
1/3 cup slivered almonds
½ cup brown sugar
1 tspn mixed spice
30 gm melted butter
2 Tblsns sherry or port
To prepare the fruit filling, place the apple, and fruit, with almonds, sugar, mixed spice, butter and sherry into a bowl. Mix well, cover and refrigerate for 24 hours.
Preheat oven to 180 C. Roll out the pastry until 2mm thick. Cut into 7cm rounds using a cookie cutter and place in shallow pattie tins. Place 3 teaspoons of fruit mixture into each tart. Either cut stars from the remaining pastry, or srinkle almonds, or nuts and place on top of the fruit mixture.
Brush with the egg, sprinkle with the sugar and bake for 15 minutes or until golden.
Store in an airtight container for up to 10 days.