AT A GLANCE
|01||Rinse dried fruit under cold running water, then pat dry. Place in a bowl, add remaining ingredients and stir to combine. Store in a sterilised jar for up to 3 months in the fridge, inverting the jar occasionally. Makes 4 cups.|
|02||For pastry, sift flours into a bowl, add sugar and, using fingertips, rub in butter until mix resembles fine breadcrumbs. Add egg yolk and 1-2 tbsp water, turn onto a floured surface and knead until smooth. Form into a disc, wrap in plastic and refrigerate for at least 1 hour.|
|03||Preheat oven to 200C. Roll pastry onto a floured surface and, using a 6cm cutter, cut out 48 rounds. Line patty pan trays with half the rounds, place a tablespoon of mince into each, brush edges with eggwhite, place remaining rounds on top, press sides together, pierce top with a fork and scatter over sugar. Bake for 10 minutes or until lightly golden. Serve warm or at room temperature. Store in an airtight container for up to 1 week.|
Note You'll need to start this recipe at least 1 day ahead. Candied orange slices are available from gourmet food stores. You can substitute candied mix peel from supermarkets.