Whisky-laced fruit mince pies

Step 1

To make fruit mince, combine dried fruit, apple, whisky, sugar, rind and cinnamon in a medium bowl. Cover; stand 48 hours. Stir in butter.

Step 2

Make cinnamon pastry. Sift flour and cinnamon into a large bowl; using fingertips, rub in butter until mixture is crumbly. Add egg; mix until ingredients just come together. Knead dough lightly on floured surface until smooth. Enclose in plastic wrap; refrigerate 30 minutes.

Step 3

Preheat oven to 180°C/350°F. Grease 15 holes of two 12-hole (2 tablespoon/40ml) flat-based patty pans. Roll pastry between sheets of baking paper until large enough to line pans. Cut 15 x 7cm (2½-inch) rounds from pastry. Line pan holes with pastry, barely fill with fruit mince.

Step 4

Cut 15 x 6cm (2¼-inch) rounds from pastry. Cut small rounds from centres of each round; place over filling, press edges together. Brush pies with egg; sprinkle with extra sugar.

Step 5

Bake pies about 30 minutes. Stand 5 minutes before turning, top-side up, on a wire rack to cool.