I step-dad is from England, and so has a strange interest in fruit mince pies at Christmas and Eccles at Easter. I’ve always felt the fruit-mince thing was weird, because I couldn’t get around the idea of ‘mince’ and sweet pastry. It took me a few years to understand that it was minced fruit. Even now, the flavour is never that great, anyway. But Eccles are simple and I’m a bit too poor for the Easter eggs.
- 1 sheet vegan puff pastry
- 20g Nuttelex
- 1/3 cup brown sugar
- ¾ cup mixed fruit
- ¼ cup mixed peel
- 1 tsp lemon zest
- 2 tsp lemon juice
- ¾ tsp mixed spice
- ¼ cup butter, melted
- ¼ cup caster sugar
- Allow the sheet of pastry to thaw on the table-top. Meanwhile, in a small pot melt the butter. Once liquefied; add in the sugar, fruit, peel, lemon and spice. Allow to cool completely.
- While you’re waiting; find a 10cm cookie cutter. Cut out 12 little circles, then move to the fridge until the mix has cooled.
- Preheat the oven to 180°C. While heating, spoon a scant tablespoon of mix into the centre of each pastry disk. Seal the pastry until it’s a small ball. Flip each ball so the seal is facing down, then flatten gently to make a disk shape.
- Glaze the disks with a little melted Nuttelex, and sprinkle on a small amount of caster sugar. Make 3 slits in the top of each disk.
- Bake for 20-25 minutes, until crispy.