115g dried cranberries
50g dried apple, finely chopped
40g (1/4 cup) dried cherries
75g (1/2 cup) dried pineapple, finely chopped
170g (1 cup) sultanas
200g brown sugar
2 tbsp brandy
Zest 1 orange
80ml fresh orange juice
1 apple grated
1 tsp mixed spice
300g plain flour
70g caster sugar
175g chilled butter, chopped
1 free range egg, lightly whisked
Milk for brushing
Put all ingredients in a saucepan, except grated apple and mixed spice.
Stir over low heat for 5 min, or until sugar dissolves.
Stir in grated apple and mixed spice. Set aside to cool completely.
Put flour, sugar and salt into a bowl. Rub in butter until mixture resembles breadcrumbs.
Add egg and bring dough together. Turn onto a clean work surface, and shape into a disc.
Cover with plastic wrap and refrigerate for 20 min.
Preheat oven to 180°C.
Roll out pastry on a lightly floured surface until 5mm thick.
Using a round pastry cutter, cut discs from the pastry and line moulds.
Divide the fruit mince among the pastry cases.
Brush case edges with milk, and top with either a disc or a star of pastry.
Brush tops with milk, and make a hole in the top for steam to escape.
Bake for 20 min until golden.
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology
For further information on courses in culinary
visit cit.edu.au phone (02) 6207 3188 or
email [email protected].
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