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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Fruit mince 1. Combine all ingredients in a container or large bowl. Cover well and place in the refrigerator. Stir every few days. Pastry 1. Place flour, salt and butter into a food processor and pulse until it resembles fine breadcrumbs. Add egg yolk and gradually add water, pulse until it forms a dough. 2. Press dough into a disc shape and wrap in cling wrap. Rest in the refrigerator for 30 minutes. 3. Preheat oven on Moisture Plus at 180°C with 1 manual burst of steam. 4. Roll pastry out onto a floured surface, using a pastry cutter, cut out 7cm rounds and line a greased mini muffin tin. Place a teaspoon of fruit mince into each pastry case. 5. Cut star shapes and use to cover the pies. Brush the tops with egg wash. 6. Place tin on shelf position 2, releasing the burst of steam immediately. Bake for 20 minutes, or until golden brown. 7. Allow tarts to cool in the tin for 10 minutes before transferring to a wire rack. To serve 1. Dust with icing sugar before serving. HINTS AND TIPS • We recommend making your fruit mince at least 1 month in advance of making the mince pies. • Fruit mince can be stored for up to 2 years in sterilised jars, with the flavour improving over time. Fruit mince 500g granny smith apples, grated 375g raisins, chopped 250g mixed peel, chopped 250g currants 250g butter, melted 375g brown sugar 1 orange, zest and juice 1 lemon, zest and juice 1 tsp nutmeg 2 tsp mixed spice 150ml brandy or rum Pastry 350g self-raising flour ½ tsp salt 120g butter 1 egg yolk 100-150ml iced water (approximately) Cooking programme Moisture Plus Miele accessories Multi-purpose tray Serves 24 Preparation time 20 minutes, plus 1-4 weeks soaking time Cooking time 25 minutes FRU I T MI NCE P I ES 48.