Ingredients
Method
1.Process flour, ground hazelnuts, sugar, spice and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Knead dough on floured surface until smooth. Wrap pastry in plastic; refrigerate 30 minutes.
2.Preheat oven to 220°C (200°C fan-forced). Grease 18 holes of two 12-hole (2-tablespoon/40ml) deep flat-based patty pans.
3.Roll out half the pastry between sheets of baking paper until 5mm (¼ inch) thick. Cut out nine 7.5cm (3-inch) fluted rounds; press rounds into pan holes. Repeat with remaining pastry.
4.Combine fruit mince and rind in medium bowl; spoon mince mixture into cases, brush edges of pastry with egg. Roll scraps of pastry on floured surface, until 5mm (¼ inch) thick. Cut out 18 x 5cm (2-inch) fluted rounds. Cut 2cm (¾-inch) fluted rounds from centre of the rounds. Top pies with rounds.
5.Bake pies about 25 minutes. Stand pies in pan 10 minutes; transfer to wire rack to cool.
Dust with a little extra sifted icing sugar.
Note
