Ingredients

Method

For the fruit mince:
• 45 g dried cranberries, roughly chopped
• 20 g sultanas, roughly chopped
• 16 g raisins, roughly chopped
• 40 g dried currants, roughly chopped
• 15 g candied orange peel, roughly chopped
• ¾ Granny Smith apple, skin on, grated
• 35 g flaked almonds, roughly chopped
• 40 g brown sugar
• 25 g unsalted butter, melted
• ground cinnamon, a pinch
• mixed spice, a pinch
• ground nutmeg, a pinch
• 4 t brandy
• 2 t lemon zest
• 2 t lemon juice
For the vanilla sugar:
• 400 g sugar
• 1 vanilla pod
For the pastry:
• 375 g stoneground cake flour, plus extra for sprinkling
• 260 g unsalted butter, softened
• 125 g caster sugar
• 2 large free-range eggs

Method

Ingredients

1. To make the fruit mince, combine all the ingredients in a bowl. Transfer to an airtight container and rest at room temperature for 48 hours before using.

2. To make the vanilla sugar, place the sugar in a glass jar. Split the vanilla pod in half lengthways and scrape out the seeds. Add the seeds to the sugar and mix thoroughly. Place the pods in the jar as well. Seal and use when needed.

3. To make the pastry, place the flour and butter in a bowl and rub together using your fingertips to create a breadcrumb-like consistency. Add the caster sugar and 1 egg and mix until just combined. Turn the dough out onto a lightly floured work surface and knead gently until it comes together. Do not overmix. Wrap in clingwrap and refrigerate for 30 minutes.

4. Preheat the oven to 180°C. Lightly grease two 6-cavity muffin trays. Roll out the pastry on a lightly floured surface to a thickness of about 4 mm. Using a 75 mm round cutter, cut out 12 discs for the bases; using a 60 mm round cutter to cut out 12 discs for the lids. Line the muffin trays with the larger discs, then divide the fruit mince into 12 equal portions and fill the pastry bases. Top with the pastry lids and gently crimp the edges.

5. Lightly beat the remaining egg, then use to brush the tops of the pies. Make a small incision in the lid of each mince pie to create a vent for the steam to escape. Sprinkle generously with the vanilla sugar.

6. Bake for 8–10 minutes, until the pastry is golden brown. Serve immediately or allow to cool to enjoy later.

Find more Christmas dessert recipes here.

Photographs: Jan Ras
Production:Amy Ebedes-Murray
Food Assistant: Leila-Ann Mokotedi, Bianca Jones