Woman's Day
Ingredients
Fruit mince
Method
1.Preheat oven to moderate, 180°C. Lightly grease 2×12-hole deep patty pans or fluted tart pans.
2.Sift flour and custard powder together into a large bowl. Stir in sugar. Rub in butter using fingertips, until mixture resembles breadcrumbs. Add yolk and enough water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap and chill 30 minutes.
3.Meanwhile to make fruit mince, in a large bowl, combine all ingredients. Set aside.
4.Roll pastry out between 2 sheets of baking paper until 3mm thick. Using a 75cm cutter, cut 16 rounds from pastry. Ease rounds into holes. Using a 5.5cm cutter, cut 16 rounds from remaining pastry.
5.Spoon 1 tablespoon fruit mince mixture into each recess, brushing edges with a little egg-white. Top with smaller pastry rounds, pressing edges to seal.
6.Brush tops with remaining egg-white. Using a small sharp knife, cut slits in top of each pie to allow steam to escape. Sprinkle with sugar.
7.Bake 20-25 minutes, until golden. Cool. Store in airtight containers. Dust with icing sugar and serve with brandy butter or cream.
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