Fruit mince pies

Instructions

1. Combine mixed dried fruit, apple and jam in a medium bowl. Cover and refrigerate overnight.
2. Preheat oven to 220°C or 200°C fan-forced. Lightly spray a 12-hole (2 tablespoon) capacity non-stick mini muffin tin with oil.
3. Combine flour and icing sugar in a large bowl. Using fingertips, rub in spread until mixture resembles breadcrumbs. Add egg yolk, stirring to make a soft dough. Place dough on a lightly floured surface and knead for 30 seconds. Cover dough with plastic wrap and refrigerate for 30 minutes.
4. Roll pastry between sheets of baking paper until 5mm thick. Using an 8cm-round pastry cutter, cut 12 rounds from pastry. Gently press pastry rounds into muffin holes. Using a 4cm star-shaped cutter, cut 12 stars from remaining pastry. Spoon fruit mixture into pastry cases, top with stars, brush with milk and sprinkle over caster sugar. Bake pies for 20 minutes or until golden. Stand in tin for 5 minutes before transferring to a wire rack. Dust with icing sugar before serving warm