| 1. | Place all filling ingredients in a saucepan. Simmer, stirring occassionally, for 5 minutes. Cool. |
| To make pastry: |
| 2. | Place almond meal, flour and sugar into a food processor and process until combined. Add butter and process until crumbly. Add egg yolk mixture and process until a ball forms. Wrap and refrigerate 30 minutes. |
| To make pies: |
| 3. | Lightly flour hands. Form a piece of pastry into a 3 cm diameter (15g) ball. Place into the hole of a 24-hole non-stick mini muffin pan (or use 2 x 12-hole pan), then use a finger to press pastry ball evenly onto base and sides. Continue, until all holes are filled; then fill cases with fruit mince. Roll out remaining pastry on a floured board. Cut 24 circles using a 5cm round fluted cutter to form lids. Brush the underside of lid lightly with water before gently pressing onto pie. Cut a small cross in the middle of each lid. Bake at 180ºC for 15 minutes or until golden. Cool and store in an airtight container for up to 1 week. Dust with icing sugar before serving. |
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