Freezer Fruit Mince Pies

To make the pastry, combine flour and sugar in a large bowl. Add butter and, using your fingertips, rub mixture together until a sand-like texture forms. Add 2 tbs iced water and squeeze mixture together until the pastry just comes together, adding more water if necessary. Shape into a disc, about 3cm thick, and wrap in baking paper. Allow to chill for 30 minutes.

Combine mince, apple, cranberries, spice, lemon zest and juice in a medium bowl.

Preheat oven to 200°C/180°C fan-forced. Roll pastry out on a lightly floured surface until 5mm thick. Using an 8cm scalloped edge cookie cutter, cut out 12 rounds. Using a 7cm star-shaped cutter, cut out 12 stars from remaining pastry.

Lightly grease a 12-hole, ⅓-cup-capacity muffin pan. Gently push pastry rounds into each hole. Spoon fruit mixture into each case. Top with pastry stars. Brush with egg. Bake for 20-25 minutes or until pastry is golden. Stand in pan for 5 minutes before transferring to a wire rack to cool.

Layer cold fruit mince pies between sheets of baking paper in a freezer-safe airtight container. Freeze for up to 3 months. To serve, remove from freezer and allow to thaw for 1 hour until ready to serve. Dust with icing sugar and serve.