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Fruit mince swirl pies

 
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Fruit mince swirl pies

Serving size: Serves 4
Cuisine type: British/Scottish/Irish
Cooking time: More than 1 hour
Course: Dessert
Favourite flavours: Cakes/baking

Fruit mince swirl pies
INGREDIENTS

475g jar fruit mince
½ cup (125g) finely chopped glace peaches
1/3 cup (45g) finely chopped roasted slivered almonds
¼ cup (30g) almond meal
½ teaspoon brandy essence
4 sheets ready-rolled butter puff pastry
2 tablespoons icing sugar
icing sugar, extra
1 egg, beaten lightly
1 tablespoon milk
METHOD

Preheat oven to 220°C/200°C (fan forced). Grease oven trays.

Combine fruit mince, peaches, chopped nuts, almond meal and essence in medium bowl.

Sprinkle one pastry sheet with half the measured icing sugar. Place another sheet of pastry on top, press down firmly. Roll pastry tightly, then mark log into 24 pieces, about 1cm each. Cut about 6 pieces at a time.

Lay pieces, cut-side up, on board dusted with extra sifted icing sugar. Roll each piece into an 8cm round.

Spoon 1 tablespoon of fruit mince mixture onto centre of each round. Brush edges with combined egg and milk. Top with remaining rounds; press edges to seal. Cut each pie with a fluted 7cm round cutter to neaten; place on trays. Repeat with remaining pastry sheets and icing sugar.

Brush tops of pies lightly with remaining egg and milk mixture. Bake about 15 minutes or until well browned. Cool on wire racks.
 
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User comments
These were very messy to make - used lots of icing sugar. Definitely make on a cooler day. The result was worth it though - they were delicious and better than a traditional Mince tart.

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