Australian Women's Weekly
Ingredients
Method
1.Preheat oven to hot, 220°C (200°C fan-forced). Grease oven trays.
2.Combine fruit mince, peaches, both nuts and brandy essence in a medium bowl.
3.Sprinkle one pastry sheet with half the measured icing sugar. Place another sheet of pastry on top, press down firmly. Roll up the pastry tightly, then mark log into 24 pieces, about 1cm each. Cut about 6 pieces at a time.
4.Lay pieces, with cut side up, on a board dusted with extra sifted icing sugar. Roll each piece into an 8cm round.
5.Spoon 1 tablespoon of fruit minces mixture onto the centre of each round. Brush edges with combined egg and milk. Top with remaining rounds, press the edges to seal. Cut each pie with a fluted 7cm round cutter to neaten. Place on prepared trays.
6.Repeat with remaining pastry sheets and icing sugar.
7.Brush tops of pies lightly with remaining egg and milk mixture. Bake, uncovered, for about 15 minutes or until well browned. Cool on wire racks.
8.Just before serving, sprinkle pies with dusting sugar, if desired.
This recipe can be made several days ahead. To refresh pies before serving, heat in a moderate oven until warm, about 10 minutes, then allow to cool. Suitable to freeze. Not suitable to microwave.
Note
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