Ingredients
- 1 cup High-grade flour
- 75 g Butter (unsalted)
- ¼ cup Icing sugar
- 1 Egg yolk
- 1 tbsp Water
- ½ tsp Hemp hearts
- 1 cup Christmas fruit mince eg. Anathoth Farm (kiwi made)
- 1 Egg for brushing
Directions
- Sift flour and icing sugar into a mixing bowl.
- Cut, grate or crumble in butter to the flour and icing sugar mix and rub in between your fingers to resemble breadcrumbs.
- Add egg yolk, water and hemp hearts
- Mix to form a stiff dough.
- Chill for 30 min before using.
- Pre-heat your oven to 180°C.
- On a lightly floured board roll out pastry to 3mm thick or you can use a piece of baking paper on the bottom then sweet pastry then baking paper on top and then roll out flat to about 3mm thick, remove baking paper from the top.
- The Build & Baking
- Grease your 12 cup tart tray lightly. Form the base of the pies by cutting out circles with a 7cm cookie cutter. Use your fingers to mould the dough circles into the hollows of the tart try. For the tops take 6cm round cutter or like me, you can get creative and cut out different funky or festive shapes to cover the pies, set aside.
- Spoon in a heaped teaspoon of the tart fruit mix into each of the cases.
- Now place the top shapes on each of the pies, lightly push down the edges and then brush with the egg.
- Fan bake on 180°C for about 12-15 min or until golden brown.
- Remove from the oven and allow to cool - this will make it a lot easier to remove the pies from tray.
- Dust with icing sugar and serve.