Cherry And Berry Fruit Mince Pies

To make the Filling

• Place all the filling ingredients, plus 50 ml of water, in a saucepan over medium heat.
• Stir for a few minutes.
• Cover and simmer, stirring occasionally, for 15 minutes, or until the fruit has softened and the mixture has thickened.
• Cool completely.

To make the Pastry

• Place the butter, flour and icing sugar in a food processor.
• Process until fine crumbs form.
• Beat together the vanilla, egg yolk and iced water.
• Add just enough of the liquid to the dry ingredients until the pastry just comes together, adding extra iced water if necessary.
• Place the dough onto a lightly floured surface and knead gently into a disc.
• Wrap in plastic wrap and rest in the fridge for about 30 minutes.

To make the Mince Pies

• Preheat the oven to 180°C (160°C fan/gas 4) and grease 2 muffin pans very well.
• Roll out the pastry on a lightly floured surface to 3mm thick.
• Use a 8cm round cookie cutter to cut out 24 discs.
• Re-roll the dough cuttings and cut out 24 stars.
• Place the pastry discs into the prepared muffin pans, add filling and brush the edges of the pastry with egg wash.
• Top with a star, brush with more egg wash, dust with caster sugar and bake for ±20 minutes until the pies are golden brown and cooked.
• Remove the pies from the pans after cooling for 5 minutes.
• Cool and dust with icing sugar just before serving.