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For the Pastry:

For the Fruit Mince:


  1. Preheat oven to 180°C.
  2. To make the pastry, combine all ingredients but the yolk in a food processor and blitz to form a breadcrumb texture.
  3. Add the yolk and blitz until it forms into dough. Wrap pastry dough in plastic wrap and chill in the fridge for 30 minutes.
  4. Roll the pastry dough on a floured surface until about 3mm thick. Using a cookie cutter, cut out discs from the pastry dough and use a star shape cookie cutter to cut out stars to use as the lid.
  5. To make the mince filling, combine all ingredients and mix. Tip: the fruit mince is best made a day before and will keep for at least 6 months in jars in the fridge.
  6. Line a muffin pan with the pastry discs and press down against each muffin mould to ensure there are no air pockets.
  7. Divide the fruit mince mixture among the pastry discs.
  8. Top with pastry stars and brush with an egg and milk mixture, then sprinkle with course sugar.
  9. Bake for 20-25 minutes until golden.
  10. Cool and sprinkle with icing sugar before serving.

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