2 x 410g jar of Robertson’s traditional fruit mince (you need about 1 3/4 jars)
1. Preheat the oven to 180 °C. Brush 3 12-cup shallow patty tins lightly with melted butter.
2. Place flour, sugar and butter in a food processor. Process until the mixture is fine and crumbly. Add almost all the water and process until the mixture comes together. Turn onto a lightly floured surface, press together until smooth. Roll out 1/2 the pastry (about 1/4 at a time is managable, I place baking paper over the top so it doesn’t stick to the rolling pin) and cut with a round biscuit cutter. Fit the circles into prepared tins.
3. Fill pastry cases with fruit mince – don’t overfill.
4. Roll out remaining pastry, cut with the same cutter and place circles on tops of pies, press edges to seal, prick with a fork to let steam escape. Bake for 20 minutes or until golden. Leave in tins for 5 minutes and then carefully lift out with a knife and allow to cool on wire racks. Dust tops lightly with icing sugar.