By: Unknown

Region: American

Dish:Vegetarian - Breakfast/Tiffins/Snacks

Servings: 24

Time to Prepare: 30 Mins

Ingredients

410g jar fruit mince
1/2 cup dried cranberries
1 small granny smith apple, peeled, grated
1/4 cup raspberry jam
2 teaspoons MasterFoods vanillin sugar
185g butter, chilled, chopped
1/3 cup icing sugar mixture
2 teaspoons finely grated orange rind
2 1/4 cups plain flour
1 egg yolk
2 tablespoons iced water
icing sugar mixture, to dust

Directions

Combine fruit mince, cranberries, apple, jam and vanillin sugar in a bowl. Set aside.

Process butter, icing sugar, orange rind and flour until mixture resembles breadcrumbs. Add yolk and 1 tablespoon iced water. Process until dough forms, adding more iced water if necessary. Divide dough in half. Shape halves into discs. Cover. Refrigerate for 30 minutes.

Preheat oven to 180°C/160°C fan-forced. Grease two 12-hole 1 1/2 tablespoon-capacity round-based patty pans. Roll 1 pastry disc between 2 sheets of baking paper until 3mm thick. Using a 7cm round cutter, cut 24 rounds from dough, re-rolling dough scraps. Press rounds into holes of prepared pans. Using a fork, prick pastry cases.

Bake for 10 to 15 minutes or until light golden. Cool in pans. Roll remaining pastry disc between 2 sheets of baking paper until 3mm thick. Using a 4.5cm star-shaped cutter, cut 24 stars from dough, re-rolling dough scraps. Spoon fruit mince mixture into pastry cases, pressing down with back of spoon. Top with stars, pressing edges to seal.

Bake for 10 to 12 minutes or until golden. Stand in pans for 5 minutes. Transfer to a wire rack to cool. Dust with sugar. Serve.

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