Poh's One Bite Mince Pies

Poh's One Bite Mince Pies


Rating: 3.3/5



Pastry makes about 25 pies
Mince will make about 75 pies


If you're baking these for your family Christmas 'do', make sure there's plenty because the 'one bite' policy makes them deceptively moorish. You will notice the mince recipe is triple to that of the pastry, so theres room for those old friends or workplace pre-Christmas indulgences without you having to steep more fruit.


60ml Pedro Ximenez OR dark rum
50ml brandy
1/2 tsp vanilla extract
Zest & juice of 1 lemon
Zest & juice of 1 orange
80g raisins OR sultanas
80g currants
80g dried apricots, diced 5mm
1 large Granny Smith apple, peeled coarsely grated
170g dark brown sugar
1 tsp ground cinnamon
1 tsp allspice
1 tsp ground ginger
1/2 tsp ground nutmeg
50g slivered almonds


250g plain flour
60g unsalted butter, chilled
60g vegetable shortening, coursely grated
20g icing sugar
Finely grated zest of 1 orange
1 medium egg, lightly whisked
1-3 tsp chilled water (if needed)
1/8 tsp salt
1 egg, lightly whisked for egg wash



To make the fruit mince, combine the alcohol, vanilla, citrus juices and all the dried fruit in a large mixing bowl. Allow to soak for 1 hour or until the dried fruit has plumped up before mixing in the remaining mince ingredients. Spoon into clean, sterilised glass jars and keep refrigerated for up to 6 months.

To make the pastry, combine all the pastry ingredients in a food processor and pulse until it starts to clump together. Tip the dough onto a clean work surface, squeeze into a thick disk and cover with clingfilm. Refrigerate for 30 minutes.

Preheat the oven to 170ºC am forced.

To assemble the mince pies, roll the pastry on a lightly floured surface until 3mm thick. Use a round, fluted pastry cutter to cut 24 circles and press carefully into the moulds, then fill with about 1 heaped teaspoon of the mince. Cut out 24 stars to place on top of the mince. Brush with a little egg wash and bake for 15-20 minutes or until golden and crisp. Wait for a minute before de-moulding and cooling on a cooling rack. These keep well in an airtight container (tin is best) for up to 2 weeks.