Pastry:

• 1 packet ready-made shortcrust pastry (ensure nut-free)
  
  OR use homemade pastry:
  

Homemade Nut-Free Shortcrust Pastry:

• 2 cups (300g) plain flour
  
• 180g cold unsalted butter, cubed
  
• 1/3 cup (70g) caster sugar
  
• 1 large egg
  
• 1–2 tbsp cold water
  

Nut-Free Christmas Fruit Mince Filling:

(Use a jar labelled nut-free, or make your own)

Homemade Nut-Free Fruit Mince:

• 200g sultanas
  
• 150g currants
  
• 150g raisins
  
• 80g mixed peel
  
• 1 apple, peeled and grated
  
• 100g brown sugar
  
• 1 tsp mixed spice
  
• 1/2 tsp cinnamon
  
• Zest of 1 lemon
  
• Zest of 1 orange
  
• 3 tbsp orange juice or brandy
  
• 2 tbsp melted butter (or use dairy-free alternative)
  

Simmer everything in a saucepan for 10–12 minutes until thick and glossy. Cool completely.

1. Preheat oven to 180°C (350°F). Lightly grease a 12-cup muffin tin.
   
2. Prepare the pastry:
   If using ready-made pastry, thaw and roll out.
   
   If making homemade, rub butter into flour, add sugar, then mix in egg and cold water until a dough forms. Chill 20 minutes.
   
   
3. Cut the pastry:
   
   Use a cutter to cut 12 larger circles for bases and 12 smaller circles or stars for tops.
   
   
   
4. Assemble:
   
   Press pastry rounds into the muffin tin.
   
   Spoon in 1 heaped tablespoon of nut-free fruit mince per pie.
   
   
   Place pastry lids on top and press edges lightly to seal.
   
5. Bake for 15–20 minutes or until lightly golden.
   
6. Cool in the tray for 10 minutes, then lift out carefully.
   
7. Dust with icing sugar before serving.

Makes: 12 mince pies

Prep Time: 20 minutes

Cook Time: 15–20 minutes

Cooling Time: 10 minutes