1/3 cup (45 grams) finely chopped roasted slivered almonds
1/4 cup (30 grams) almond meal
1/2 teaspoon brandy essence
4 sheets ready-rolled butter puff pastry
2 tablespoon icing sugar
1 egg, beaten lightly
1 tablespoon milk
icing sugar, extra
Fruit mince swirl pies
Preheat oven to 220°C/200°C fan-forced. Grease oven trays.
In a medium bowl, combine fruit mince, peaches, chopped nuts, almond meal and essence.
Sprinkle one pastry sheet with half the measured icing sugar. Place another sheet of pastry on top, press down firmly. Roll pastry tightly, then mark log into 24 pieces, about 1cm each. Cut about 6 pieces at a time.
Lay pieces, cut-side up, on board dusted with extra sifted icing sugar. Roll each piece into an 8cm round.
Spoon 1 tbsp of fruit mince mixture onto centre of each round. Brush edges with combined egg and milk. Top with remaining rounds; press edges to seal. Cut each pie with a fluted 7cm round cutter to neaten; place on trays. Repeat with remaining pastry sheets and icing sugar.
Brush tops of pies lightly with remaining egg and milk mixture. Bake about 15 minutes or until well browned. Cool on wire racks.