Rama | Recipes

Traditional Mince Pies


For the pastry:
  • 225g Rama Perfect Bake
  • 200g castor sugar
  • 2 large eggs
  • 500g cake flour, sifted
Fruit mince filling:
  • 50g granny smith apple, grated
  • 40g seedless raisins
  • 40g flaked almonds
  • 40g chopped dates
  • 40g dried cranberries
  • 30g Rama Perfect Bake, melted
  • 105g brown sugar
  • 60ml orange juice

  1. Cream the Rama and sugar in a medium bowl using an electric beater until light and fluffy. Add the eggs one at a time, mix well
  2. Fold the flour into the egg mixture and mix until just combined.
  3. Flatten the pastry into a round disk and wrap in cling wrap and rest in the fridge for 30 minutes.
  4. To make the fruit mince filling; place the apples, raisins, almonds, dates, cranberries, butter, sugar and orange juice in a bowl, mix well, cover and soak for 1 hour.
  5. Preheat oven to 160°C. Roll out the pastry on a lightly floured surface until 3mm thick. Use a 6.5cm-round cookie cutter to cut out 24 rounds.
  6. Line 24 x 1½ tablespoon-capacity (30ml) lightly greased mini-muffin tins with the pastry rounds and spoon in 10-15 ml of the filling.
  7. Re-roll pastry scraps to 3mm thick and use a small star cookie cutter to cut out 24 stars.
  8. Brush tops with milk and bake for 25 minutes or until golden. Cool on wire racks and dust with icing sugar to serve.