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You need a 7 cmround cutter and 4.5cm 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


  • 1 cup plain flour
  • 1 tbsp icing sugar
  • 75 g cold butter, chopped coarsely
  • 1 egg, separated
  • 1 tbsp iced water, approximately
  • 1 cup Three-In-One Basic Fruit Mix (link in description above)
  • 1 tsp lemon rind, finely grated
  • 1 tbsp white sugar

Grease a 12-hole (2-tbsp) round-based patty pan.


Process 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.


Preheat oven to 200 C (180 C fan-forced).


Roll 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.


Combine basic fruit mix and rind in a medium bowl. Drop level tablespoons of fruit mince into pastry cases.


Combine 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.


Bake 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.

Recipe & Photo: BauerSyndication.com.au

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