NZ Woman's Weekly

Magic mince pies

  • Total time

    60 minutes
  • Servings

  • Occasion


Ready in 1 hour, makes 15 mince pies.

Please note this mixture is very dry and crumbly.

  • 350g plain flour
  • 240g very cold unsalted butter
  • 100g caster sugar
  • Small pinch salt
  • 1 x 425g jar fruit mince

1. Preheat the oven to 200ºC.

2. Weigh the flour into a food processor mixer bowl. Using a cheese grater or the grater attachment, grate the butter into the flour, then rub it into a fine crumble with your hands or very lightly pulse the mix.

3. Mix in the sugar, salt and pulse until combined. Taking the dry mix, form it into small balls and knead briefly. The dough will be firm and quite dry, but don’t worry, that’s good.

4. Line your greased pie tins by pressing a walnut-sized piece of dough into each, ensuring you press the dough up the sides to the top.

5. Fill the tarts three quarters with fruit mince, then take a smaller piece of pastry dough and flatten between your hands to create pie lids. Cover the pies with the lid and press the edges together to seal. Use the tip of a knife to pierce each pie top.

6. Bake for 16 to 18 minutes until the pastry is golden. Remove from the oven and cool for 15 minutes before removing to a wire rack. Lightly dust with icing sugar before serving.

7. These pies will store in an airtight container for up to five days.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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