Ingredients
2 ready-made shortcrust pastry
defrosted
½ cup fruit mince
from a 410g jar
1 egg
lightly beaten
2 tbsp icing sugar
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Contains Nuts
Contains Soy
Equipment
- 1 small round cookie cutter (5cm diameter)
- 1 extra small star-shaped cookie cutter
- 1 pop sticks
- 1 baking tray
- 1 baking paper
- 1 fork
- 1 ribbons or stickers for decoration
Instructions
- Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper and set aside. Place the pastry sheet on a flat surface and cut out 40 rounds. Use the star cutter to cut out the centre of 20 rounds for the tops.
- Place pop sticks into the centres of the 20 solid pastry rounds. Use small pieces of leftover pastry to stick the pop sticks down. Place 1/2 tsp of fruit mince on these 20 rounds. Wet the star-cut pastry rounds all over one surface and place wet side down on the fruit mince.
- Use a fork to crimp edges.
- Brush with beaten egg and bake for 12 minutes. Tie ribbons onto pop sticks and sift icing sugar onto each pie.
Notes
Tip
You can hot glue Christmas decorations on the sticks if you prefer.
Variation
If you don’t have pop sticks you can make these and pop them into a tiny gift box instead.
