Just one bite and it is gone, a crumbly shortbread cup full of festive flavour. It must be Christmas.
I love these morsels, I love them more than any other mince pie and feel they are just right. They aren’t your traditional pie but a twist on it without being too fancy. You will need a mini muffin tin, I got mine in the Warehouse for $7.50 on offer and it came with the silicone inserts which make lovely indents. Thanks Ange for making me buy it.
This time I used Tasti Fruit Mince . It has a lovely taste too and isn’t over sweet like some. With this recipe you don’t need sweet fruit mince. I will be using this Fruit Mince again and it filled 40 mini pies.
Mini mince pies- Muffinmum.com
For the pastry cup-
125 g butter
1/2 cup of icing sugar
1 cup plain flour (add more if necessary until makes a ball)
Filling and topping
Around 200g fruit mince
30 g butter
1/2 c oats
3/4 c flour
1/2 tsp allspice
Oven 160 for fan bake or 180- (turn on just before adding fruit mince )
Lightly spray a 24 mini muffin pan
In a food processor or mixer~
Beat butter and icing sugar until light and fluffy
Pulse in flour until a ball forms and all combined
Pinch of small balls of dough, a bit bigger than a large marble
Fill each hole with a ball
Give your hands a good wash and rinse under a cold tap
Squish your index finger in the ball and work the dough up the side (doesn’t have to reach the top)
Repeat over and over, keeping hands cold
Fill to 2/3 with Fruit mince using the piping bag or teaspoon
Cut 30 g of butter into cubes and rub into oats, flour and allspice until it resembles bread crumbs
Spoon the crumble mix onto each tart-around 3/4 teaspoonful, press down gently
Bake for around 20 minutes until the top outsides have browned
Leave to cool for a bit until they are cool enough to touch
Remove from tin and place on a rack.
Sprinkle with icing sugar, say just the one and eat about five.