Curtis's Mum's decadent fruit mince pies

Step 1

To make mince filling, stir all the filling ingredients together in a large bowl. Cover and set aside for at least 30 mins to develop flavours.

Step 2

Meanwhile, to make the pastry, blend the flour, icing sugar and salt in a food processor to combine. Add butter and pulse until pea-size pieces of butter remain. Add ¼ cup (125ml) of iced water and pulse until the mixture just comes together. Add more water, 1 tsp at a time, if dough is too dry. Divide into 3 portions and shape into discs. Wrap each disc in plastic wrap and place in fridge for 30 mins or freeze for up to 1 week.

Step 3

To make pies, position an oven rack in the lower third of oven. Preheat to 200°C. Oil 2 x 12-hole shallow tart pans. Roll out 1 dough portion to 3mm thick. Using a round 7cm cutter, cut 12 discs from dough. Line the pan with discs. Repeat with another dough portion. Divide mince among cases.

Step 4

Roll out remaining pastry, a little thinner than before. Cut stars or other shapes from dough and place on top of pies. Whisk together the egg and cream in a bowl and lightly brush over pastry tops. Bake for 15-20 mins or until golden. Set mince pies aside in the pans to cool for 5 mins before transferring to a wire rack to cool completely. Sift icing sugar over pies.