In a blender fitted with a blade attachment add flour, salt, sugar and zest. Mix for 30 seconds to combine
160 g bread flour, 80 g cake flour, 1/4 teaspoon salt, 80 g icing sugar sifted, 1 lemon zest
Add butter and pulse blitz to fine breadcrumbs
160 g unsalted butter cubed
Add egg and blend until dough starts to come together
one egg
Add a tablespoon of cream and vanilla and blitz until a smooth dough is formed, adding the additional tablespoon of cream if needed
1 teaspoon vanilla extract, 2 tablespoons fresh cream
Pinch off small 35g chunks of dough and roll into balls
Wrap in clingfilm and refrigerate for 30 minutes
(This is a rustic free shape if you prefer neat perfect pies use a pasty cutter)
Roll out each ball and line a shallow muffin pan or ramekins with the dough. Refrigerate until oven is ready
Preheat oven to 200° C Bake for 8-10 minutes
Or air fry for 7 minutes at 180° C if doing small batches
Remove pastry cases from pans and cool on wire rack.
Place traditional fruit mince in a saucepan or microwave until warmed through. Fill pastry cups with a tblaespoon of filling top with a pecan nut half
320 g tradition fruit mince, pecan nut halves
