METHOD:

Preheat the oven to 200°C

Pastry

Mix flour with ground spices, blend with butter in a food processor until breadcrumb consistency, then add the sugar, egg and orange zest and blend until it forms a ball. Remove from the processor, cover and refrigerate for 30 minutes to rest.

Take out your pastry and roll onto a floured surface into a thickness just less than a two dollar coin.

Using round pastry cutters, cut a size that is big enough to line the inside of your pie tray  plus one that is the same circumference as the outer rim of the each pie tray.   

You may also wish to cut holly leaves or other decorative pieces to place on the top of the pies.

Build

Grease each pie tray with butter.

Place the larger circle of pastry into the pie tray to line the surface. Add a tablespoon of fruit mince filling into the centre of each pastry cup. Egg wash the edges and place a smaller round pastry disc on top.

Crimp your edges using a fork and garnish with your decorative pastry pieces.  Finally finish with a light egg wash and a sprinkle of golden caster sugar.

Bake for approximately 15 minutes until golden and the pastry is cooked.

Remove from the oven and leave to cool before removing from the tray or they could break.  Dust with icing sugar before you serve.

Note: