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Xmas mince pies with a twist

Method

  • Preheat oven to 180°C fan forced (200°C normal).
  • Cut out rounds in pastry sheets and press them into tart tins. Prick and refrigerate for 15 mins. Then spoon the fruit mince into each tart shell.
  • Beat the butter, icing sugar and vanilla until pale, soft and light using an electric mixer in a large bowl. Then add the flour, a tablespoon at a time, beating well between each addition. Transfer the mixture to a piping bag, pipe on top of each tart and refrigerate for about 30 mins.
  • When ready, preheat oven to 180°C  fan forced (200°C normal) and bake the pies for about 20 mins.
  • Serve the pies warm with a sprinkling of icing sugar.

Ingredients

  • shortcrust pastry sheets
  • fruit mince
  • 225 gm unsalted butter, softened
  • 50 gm icing sugar
  • 1 tspn vanilla extract
  • 225 gm plain flour
  • icing sugar

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm