1½ cups plain flour
¼ cup custard powder
2 Tbsp Chelsea Caster Sugar
125g butter, diced, chilled
1 egg
1 Tbsp chilled water
Extra plain flour, for kneading
Extra butter, melted, for greasing
1 cup store-bought fruit mince
2 Tbsp Chelsea Icing Sugar, for dusting

Put flour, custard powder and caster sugar in a food processor and process for 30 seconds or until combined.
Add butter and process until mixture resembles fine breadcrumbs.
Add egg and water and pulse until a dough forms. Turn out dough onto a lightly floured surface and knead until smooth. Form dough into a round. Wrap in plastic wrap and refrigerate for 30 mins.
Preheat oven to 180°C conventional (or 160°C fanforced). Grease a 12-hole patty-pan tin with melted butter.
Roll out dough between 2 sheets of baking paper until 3mm thick. Cut out twelve 7cm rounds and line each prepared hole. Spoon 3 teaspoons of the fruit mince into each. Gather up remaining dough pieces
and reroll.
Cut twelve 6.5cm rounds. Using a 2cm starshaped cutter, cut a star from centre of each round. Put rounds on fillings. Press edges together. Bake for 20-25
mins or until golden.
Transfer to a wire rack to cool. Dust with icing sugar before serving.