Fruit mince pies

By Hope Malau
23 December 2016

A Christmas classic!

Preparation time: 15 min Cooking time: 20 min Makes: 18

  • 500 ml (2 c) flour
  • 100g butter, cubed
  • 45 ml (3T) cold water


  • 40 g raisins
  • 60 g pecan nuts
  • 40 g caster sugar
  • 2 green apples, peeled and cored
  • 15 ml (1 T) lemon juice
  • 2, 5 ml (½ t) cinnamon
  • Pinch of nutmeg
  • Egg wash to baste

Preheat oven to 180°C

1. Place flour and butter in a blender and pulse until the mixture resembles breadcrumbs. Then add the cold water and blend until the mixture forms a soft dough. Wrap it up in cling film, and chill for 1 hour.

2. Filling: Place the raisins in a bowl and pour over some boiling water to soften them. Toast the pecans over a medium heat for a few minutes then place on a plate.

3. In the same pan, place 45 ml (3T) caster sugar and spread out over the pan. Wait until nearly all the sugar starts to melt then tip the pan gently to swirl the caramel around. Toss the pecans in the caramel to cover. Tip back onto the plate and allow to cool.

4. Blend the nuts and apples in a blender until chunky. Drain the raisins stir in the remaining sugar, raisins, lemon juice, cinnamon and nutmeg.

5. Roll out the pastry and cut out 18 circles a bit larger than the holes of your tray. Cut out 18 tops with a cookie cutter.

6. Place the large circles in each of the tray holes, then spoon about 5 ml (1 t) filling into each and top with the cookie cutter pastry pieces. Brush with the egg wash. Bake for 15 minutes until the tops are golden.

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