Granny's Classic Fruit Mince Pie

Begin by preparing the fruit mince. I've found that chopping the raisins, currants, and sultanas a bit finer makes it easier to fill the pie cases later on. Combine all the fruit mince ingredients in a medium-sized saucepan, simmer over low heat for around 20 minutes. Then, let it cool.

Mix together the flour and icing sugar for the pastry in a large bowl. Chop the cold butter into small cubes and rub it into the flour using your fingertips. This is a technique my children love to do, as it's oddly satisfying! Your mixture should resemble fine breadcrumbs.

Next, add the beaten egg to the flour and butter mixture. Don't pour in all at once. Add a little at a time until the dough just starts to come together. Pat the dough into a disc, wrap it in cling wrap, and refrigerate for about an hour.

Once the dough is chilled, preheat your oven to 180°C (350°F). After multiple trial and error sessions, I've found that this temperature gives the pies a perfectly golden-brown shade.

Roll out the dough on a lightly floured surface to about 3mm thickness. Cut out about 24 rounds with a cookie cutter to fit your pie tins. Fill each pie tin with a decent amount of the fruit mince, about a heaped teaspoon.

With the remaining dough, cut smaller circles or festive shapes to top your pies. Brush the tops with a little beaten egg or milk for a glossy finish. This is optional, but it gives an attractive appearance after baking.

Bake for about 12-15 minutes or until lightly golden. Based on experience, keep a keen eye on them near the end of baking time to avoid over browning.