Super Easy Fruit Mince “Pies”

Based off my Hungarian Tart Recipe, these pies are more shortbread than traditional pies but require very little effort

Truth be told, fruit mince pies are not at the top of my list of things to bake at Christmas. I am relatively indifferent to fruit mince and all that rolling of pastry feels more effort than it is worth! If I am going to make a “traditional” version, then I want it to feel extra special. These cherry and amaretto mince pies are my go to and the full recipe can be found here.

I have based this mince pie recipe off my Hungarian tart which I shared with you all for Diwali. It was super popular and got thousands of views. I am always trying to innovate with my bakes, whilst keeping flavours as close to possible as the original. Instead of a Hungarian tart slice, which you can still make with a layer of fruit mince instead of a layer of jam, I have used the shortbread base and pressed them into individual muffin cases (I used a friand tin, so it has a more interesting shape, but a muffin tin works as well – and if you really want to a mini muffin tin can also work).

I have used my homemade fruit mince filling. I love that I can include the fruit, flavours and spices of my choice when I make it at home and can play with the level of sweetness. To see me make it, check out my Instagram reel here. In a time crunch, feel free to use store-bought fruit mince. Whatever use choose to use, this recipe will be scrumptious, no doubt!

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE TRADITIONAL FRUIT MINCE

• 2 green Granny Smith apples
• 100g cherries, pits removed
• 100g raisins
• 100g cranberries
• 100g sultanas
• 50g preserved figs (optional, rinse off sugar if using)
• Zest and juice of one orange
• Zest and juice of one lemon
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoon ground clove
• 1 teaspoon allspice
• 3/4 teaspoon nutmeg
• 1 teaspoon vanilla
• 250g muscavado sugar
• 1/4 cup golden syrup or date syrup for a darker flavour
• 1/4 cup apple cider vinegar
• 30ml brandy (optional)
• 50g preserved Ginger (chopped into small cubes)

METHOD

1. Add all the ingredients to a pot except for the vanilla, brandy and preserved ginger. Bring the mixture to a boil and then reduce to a gentle simmer.
2. Cook on medium heat for about 20 to 30 minutes until the mixture has thickened, stirring the mixture regularly to prevent sticking.
3. Before 5 minutes before done, stir in the brandy, vanilla and fold in the preserved ginger. Let cool completely before using. If the mixture feels too thick, thin it out with a bit of boiling water.
4. Adjust sweetness with sugar and lemon juice and spices to taste.
5. You will need approximately 300g to make this recipe.

FOR THE MINCE PIES (Makes 12 – 15 mince pies)

• 300g fruit mince
• 330 g cake flour flour
• 30g cornflour
• 100 g caster sugar
• 1 teaspoon vanilla extract
• 240 g cold salted butter, cut into 2cm cubes
• icing sugar, to dust

METHOD

1. Preheat the oven to 200 degrees celcius. Spray a 12 cup muffin tin with non-stick baking spray, such as spray and cook. If you are really worried about sticking, you can use cupcake liners.
2. Place all the dry ingredients, expect the icing sugar for dusting and the cold butter into a large bowl.
3. Whisk to combine, then drop in the cold butter and rub with your fingertips until the mixture resembles coarse breadcrumbs.
4. Continue to work the mixture until it holds together and you have a pliable dough. Remove about a third and put it into the fridge to firm up, as this will be the crumble topping.
5. Press the remaining mixture into muffin tins to form a base, being mindful to press the dough well into the edges, so that the edge of the case is not too thick.
6. Fill to a level top with the fruit mince, then remove the remaining dough from the fridge and crumble on top of the fruit mince.
7. Bake for around 20 – 25 minutes, until the tops of the pies have turned a golden brown. Then remove and let cool for about 30 minutes, before trying to turn out. If they do not cool a bit, they will be too soft to remove and will just crumble.

Recipe by adventureswithsugar.com