Australia · Australia
Christmas Mince Pies
Blind-baked shells that stay crisp under a lid of boozy fruit mince.
Australian mince piesChristmas fruit mince tarts
The Chemistry in This Bake
Blind-baking the pastry shell before or alongside filling it, so the base holds its shape.
Learn the full technique →Ingredients
- Sweet shortcrust pastry
- Fruit mince (mixture of dried fruit, apple, spices, brandy)
- Butter
- Egg (for wash)
- Powdered sugar (for dusting)
- Orange zest
Method
Make the pastry and chill it well.
Roll out and line patty tins, leaving overhang for lids.
Blind-bake the shells briefly so the base sets before the wet filling goes in.
Spoon fruit mince into each shell without overfilling.
Top with pastry lids or stars, seal, and brush with egg wash.
Bake at 190 °C for 20-25 minutes and dust with powdered sugar.