Ingredients:

Pastry:

• 125g margarine, chilled and diced
• 250g (500ml) flour, sifted
• 140g (165ml) castor sugar
• 60g (150ml) ground almonds
• 2ml almond essence
• 20ml - 40ml iced water

Method:

1. Rub margarine into flour until mixture resembles fine breadcrumbs.
2. Stir in castor sugar, almonds and almond essence.
3. Add enough water to make a firm dough.
4. Refrigerate 30 minutes.
5. Roll out on a lightly-floured surface.
6. Cut out 60mm-diameter rounds using a scone cutter.
7. Place in lightly-greased, shallow muffin pans. Spoon 10 - 15ml fruit mince into each.
8. Roll out remaining pastry, cut into narrow strips, lay over filling in a star design.
9. Trim to fit.
10. Brush with beaten egg, bake at 180 ° C, 15 - 20 minutes, or until golden brown.
11. Remove from oven, leave to cool on a wire rack.
12. Dust with icing sugar before serving.