Little mince pies

Little mince pies

By
From
The Margaret Fulton Cookbook
Makes
50
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 cup Fruit mince
egg, beaten, extra, for glaze
caster sugar, extra (optional)

Biscuit pastry:

Quantity Ingredient
185g butter
1/3 cup caster sugar
1 egg
2 1/2 cups plain flour
1/2 teaspoon baking powder

Method

  1. Preheat the oven to 180°C. First make biscuit pastry. Roll out thinly, and cut into rounds to fit small patty tins. Cut the same number of smaller circles for the tops of the pies. Line the patty tins with larger pastry circles. Put 1 heaped teaspoon of fruit mince into each. Top each filled patty tin with the smaller round of pastry, and glaze with the beaten egg. Make a small slit in each pastry top, or cut with a small star cutter. Sprinkle each, if liked, with a little extra caster sugar. Bake for 20–25 minutes, until pale brown. Remove from the oven and cool on wire racks.
  2. Biscuit pastry: Cream the butter and sugar well. Add the egg and beat well. Sift the flour with the baking powder and stir into the butter mixture to form a dough. Knead lightly on a floured board. Chill for 1 hour.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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