Mini fruit mince pies: Miniature fruit pies for pastry and dessert lovers

When the holidays arrive, you often see mince pies on shelves. However, most South Africans don’t now that they are actually sweet fruit mincemeat pies. They are a tasty sweet pastry which is always welcome on a dessert table and as a midnight snack. These mini fruit mince pies have a golden brown pastry with a sweet filling that anybody can enjoy. You can also turn this pie into a large pastry to cut wedges from.

Mini fruit mince pies

The pastry is easy to make and when placing in muffin pans, make sure the thin pastry doesn’t tear. If they tear, just overlap them with a drop of water and reseal or add a small piece of dough. Mince pies are known for their sweet and spicy fruit mincemeat filling and you can add any seasoning you want to. If you can’t find mincemat, you can use fruit jam for skinnier pies or actual meat mince too.

Did you know that you can have holiday pastries whenever you want to? This mini fruit mince pie recipe is tasty and filled with nostalgic memories.

Mini fruit mince pies recipe

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Recipe by Gary Dunn Course: Dessert, SnackCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

25

minutes

Cooking time

20

minutes

Total time

45

minutes

Ingredients

• 1 jar 1 mincemeat

• For the pastry

• 2 cups 2 sifted flour

• 1 tsp 1 salt

• ¾ cup ¾ butter

• ⅓ cup ⅓ iced water

Method

• Working quickly, rub butter lightly into flour with fingertips, add salt and then iced water gradually using cold knife to stir.
• Method: Turn out on to marble slab or table top and roll fairly thinly (3mm – 5mm).
• Cut out into rounds, put in patty pans, place mincemeat in centre, dampen edges, place another round on top and seal.
• Prick tops for steam vents and brush with beaten egg.
• Bake in hot oven (230°C) for approximately 20 minutes.

Notes

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Do you enjoy making homemade dessert completely from scratch? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one published in the Rustenburg Junior School Recipe Book in 1958.

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