You need a 7 cm-round cutter and 4.5-cm star cutter for this recipe, or you can cut the stars out freehand using a sharp pointed knife. Pies are best baked up to one day ahead. You'll also need the Three-In-One Basic Fruit Mix, recipe here.
Prep & Cook: 1 hour (+ refrigeration ) Yields: 12 Pies
1Grease a 12-hole (2-tbsp) round-based patty pan.
2Process flour, icing sugar and butter until crumbly. Add egg yolk and enough of the water to make ingredients just come together. Knead dough on a lightly flavoured surface until smooth. Cover dough with plastic wrap, refrigerate for 30 mins.
3Preheat oven to 200 C (180 C fan-forced).
4Roll two-thirds of the dough between sheets of baking paper until 3 mm thick. Use round cutter to cut 12 rounds from pastry (re-roll pastry scraps if necessary to make a total of 12 rounds). Press rounds into pan holes; reserve pastry scraps.
5Combine basic fruit mix and rind in a medium bowl. Drop level tablespoons of fruit mince into pastry cases.
6Combine reserved pastry with pastry scraps, roll out until 3 mm thick. Using the star cutter, or a sharp knife, cut out 12 stars. Place stars in centre of pies, brush with egg white, sprinkle with white sugar.
7Bake for 20 mins or until pies are browned lightly. Stand for 5 mins before transferring to a wire rack to cool. Serve dusted with extra icing sugar, if desired.