Mini English-Style Mince Pies

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Mini English-Style Mince Pies
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Health Score:
5,8 / 10
45 min.
ready in 3 h. 35 min.
Ready in


For the filling
200 grams Dried Fruit (such as plums, apricots, dates, etc.)
50 grams candied Fruit (such as mango, ginger, pineapple)
1 Apple
1 organic Orange
1 organic lemon
25 grams chopped almonds
100 grams Suet (or ghee)
50 grams cane sugar
2 tsps Gingerbread spice
2 tsps Apricot brandy
For the crusts
250 grams Pastry flour
150 grams melted butter
1 egg
1 pinch salt
1 Tbsp water
Pastry flour (to dust work surface)
For serving
sugar (to sprinkle)
How healthy are the main ingredients?

Preparation steps


Preheat oven to 100°C (approximately 210°F).


For the filling, chop dried fruit and candied fruit very finely. Peel and core apples and cut into small cubes. Rinse orange and lemon in hot water, pat dry and zest. Cut lemons in half and juice. Mix dried fruits, candied fruits, orange and lemon peel, apples and almonds. Mix suet, sugar, lemon juice, gingerbread spices and brandy and stir into fruit mixture. Spread mixture on a baking sheet and bake about 2 hours, stirring often. Remove from oven and let cool. Increase oven temperature to 180°C (approximately 350°F).


For the crusts, knead flour, butter, egg, salt and water into a dough. Shape dough into a ball, wrap in plastic wrap and refrigerate about 30 minutes. Roll out dough on a lightly floured surface 3-4 mm (approximately 1/8 inch) thin. For the bottom crusts, cut 12 circles about 6-7 cm (approximately 2 1/2 to 2 3/4 inches) diameter and press into tart pans. Spread filling into crusts. For the top crusts, cut 12 circles about 4 cm (approximately 1 1/2 inches) diameter from remaining dough. Cut a star out of the center of each top crust. Fit top crusts over filling and press around rims to seal. Bake tarts until golden brown, about 20 minutes. Carefully remove tarts from pans and sprinkle with sugar while still warm. Serve tarts warm or cooled.