How to make traditional fruit mince pies with Curtis Stone

Celebrate Christmas with these delicious homemade fruit mince pies. The pie filling recipe is so simple – just mix currants, sultanas and raisins with some citrus zest, almonds, brown sugar and spices. Spoon them into shortcrust pastry from scratch and bake until perfect. Full recipe taste.com.au/recipes/mums-decadent-fruit-mince-…. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist youtube.com/playlist?list=PL8rYS6B-sVuKeKDdL3b3….

Mums' decadent fruit mince tarts
2h 30m prep 25m cook makes 24

1 large egg
1 tbsp fresh cream (35% fat)
Icing sugar, to dust

Fruit mince filling
1 cup raisins, chopped
2/3 cup golden brown sugar, packed
1/2 cup sultanas
1/3 cup mixed peel (mixed candied citrus peel)
1/4 cup currants
1/4 cup almonds, chopped
1 Granny Smith apple, peeled, cored, finely grated
50g unsalted butter, melted
2 tbsp brandy
1 tsp fine lemon zest
2 tsp fresh lemon juice
1 tsp finely grated orange zest
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
Pinch of ground cloves
Pinch of salt

Pastry
3 cups plain flour
1 cup icing sugar
1 1/2 tsp salt
225g chilled unsalted butter, cubed
1/4 cup water, iced, plus extra

Step 1: In a large bowl, stir all of the filling ingredients together. Cover and set aside for at least 30 minutes to allow the flavours to develop. Filling will make 24 tablespoons or 1 1/2 cups (480g).
Step 2: Meanwhile, to make the pastry, blend the flour, icing sugar, and salt in a food processor. Add the butter and pulse until pea-size bits of butter remain. Pulse in 1/4 cup of the water until the mixture just comes together in beads. Add more water by the teaspoon if the dough is too dry. Divide the dough into 3 equal pieces. Flatten each into a disc, wrap separately in plastic wrap, and refrigerate for about 30 minutes, or freeze for up to 1 week.
Step 3: Position a rack in the lower third of the oven and preheat the oven to 200C (180C fan forced). Lightly oil two 12-hole shallow tart pans.
Step 4: Roll out 1 dough disc on a lightly floured work surface into a 3mm thickness. Using a round 7cm cutter, cut out 12 rounds (slightly larger than the holes in the tins). Line each hole with a pastry. Repeat with the second pastry disc.
Step 5: Divide the fruit mince evenly among the pastry cases.
Step 6: Roll out the remaining pastry, a little thinner than before. Cut out stars, Christmas trees, or other desired shapes to place on top of the pie filling. In a small bowl, whisk together the egg and cream and lightly brush over the pastry tops.
Step 7: Bake for 15 to 20 minutes, or until the crusts are golden. Transfer the tins to a rack to cool for 5 minutes. Carefully remove the tarts from the tins and cool on the rack. Sift the icing sugar over and serve.

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