Hi there!

What’s happened to me some time ago.. I tried sweet mince pies! First time! Ant they were delicious with raisins filling. Yum. 🙂 I’m Orthodox Christian thus we’re not making such pies in my country for Xmas (I’m wondering why).

Then I decided to find out a recipe and was lucky! Yahoo!!!  I want to say thank you  Maisie’s Place   for sharing below recipe! 🙂

Sugar Pastry:

100g of Flour

75g White Sugar

a pinch of Salt

1 Egg

225g Plain Flour

• Cream butter and sugar with an electric beater until creamy.
• Add the egg and mix until smooth, also add the pinch of salt.
• Add sifted flour and quickly mix it in with a spatula.
• Empty onto a floured board and work together mix with your hands.
• It’s important not to over work the pastry as it will make it tough, push the mixture with the palm of your had, then gather it back into a ball. Do this only 5 times, until it starts to form a ball.
• Now cut the pastry into four pieces, put them into one pile and push them together. Do this 7 or 8 times. After this, no further kneading should be required.
• Wrap the pastry in something grease proof and refrigerate for at least 30mins. This pastry can be stored in the fridge for several days or frozen if you want to store it for a long period of time.
• One batch will make around 24 mini tarts.

To make tarts:

• Pre heat the oven to a moderate temperature, about 180°C fan forced.
• Grease tart or mini muffin trays with butter or non-stick spray.
• Roll out the pastry on a floured surface to about 3mm thick.
• Use a scone or cookie cutter to cut out tart bases. You might need to experiment to find the right size, a scalloped edge is also a nice touch.
• Fill each case most of the way with fruit mince.
• To decorate your tart,and to stop the mince from drying out place a shape cut out of the pastry on top. I used a bell, but a star or Christmas tree looks good too.

• Bake the tarts in the oven until the pastry starts to turn golden brown. This takes about 15mins in my oven, but may vary. Make sure you keep a close eye on them as they bake as they can burn quickly because of the high sugar concentration in the mince and pastry.
• Once tarts are ready, remove them from the oven. Let them cool in the tins for 5mins, or until cool enough to touch before moving them to a cooling rack.

And even more! How to make fruit mince  here

Maybe someone will find it useful too 🙂