Step 1

Combine all the ingredients, except the icing sugar, in a bowl, stirring well to combine. Cover, then place in the fridge overnight to let the flavours infuse.

Step 2

The next day, for the pastry, whiz flour, butter and 1/2 teaspoon salt in a food processor until crumbs form. With the motor running, gradually add 80ml-100ml cold water until the dough just comes together. Halve dough and shape into 2 discs. Enclose in plastic wrap and chill for 30 minutes.

Step 3

Drain the fruit mince, then pulse a few times in a food processor to finely chop.

Step 4

Preheat oven to 200°C. Roll out 1 pastry disc to 3mm thick. Cut out 24 x 7cm circles, reserving trimmings, then use to line a greased 24-hole mini (1 1/2 tablespoons) muffin pan. Fill each with about 1/2 teaspoon fruit mince.

Step 5

Roll out remaining pastry disc to 3mm thick. Cut out 24 x 5cm circles, reserving trimmings, then brush the edges with a little water. Press the lids over the filling, wet-side down, gently pressing the edges to seal. Brush liberally with egg wash.

Step 6

Re-roll pastry trimmings then use a 2cm star-shaped cutter to make 24 stars. Top pies with stars, then brush with egg wash.

Step 7

Bake for 20-25 minutes until golden brown. Cool, then dust with icing sugar.