Ingredients
For the filling (or use 1 cup store-bought mincemeat):
• ½ cup raisins
• ½ cup currants or sultanas
• ¼ cup candied orange or mixed peel
• 2 tbsp chopped almonds or walnuts
• 1 apple, peeled and finely grated
• 1 tbsp brandy, rum, or apple juice (for soaking)
• 1 tsp lemon juice
• ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ¼ tsp allspice
• 1 tbsp brown sugar (optional, for sweetness)
For the pastry:
• 1 ¼ cups all-purpose flour (plus extra for dusting)
• ½ cup cold butter, cubed (or coconut oil for vegan)
• 1–2 tbsp cold water
• 1 egg (for egg wash – optional)
Instructions
- Make the filling: In a bowl, combine raisins, currants, candied peel, nuts, apple, brandy, lemon juice, spices, and sugar. Let soak 30 minutes at room temp or overnight in the fridge for deeper flavor.
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or use mini tart molds.
- Make the pastry: In a food processor or bowl, mix flour and butter until crumbly. Add cold water 1 tbsp at a time until dough forms. Wrap and chill 15 mins.
- Roll out dough on a floured surface. Cut into circles slightly larger than muffin cups. Press each into the tin to form little cups.
- Fill each pastry cup ¾ full with fruit mince mixture.
- Cut smaller circles or decorative shapes for tops (optional). Place over filling and press edges to seal—or leave open-faced for a rustic look.
- Brush tops with beaten egg for golden shine (if using).
- Bake 18–22 minutes, until pastry is golden and filling is bubbling.
- Cool slightly before removing. Serve warm with powdered sugar dusting or a dollop of whipped cream.
✨ Serve during the holidays with mulled wine, tea, or as part of a festive dessert platter!
💡 Make ahead: These freeze beautifully—bake, cool, and store in an airtight container for up to 3 months. Reheat gently before serving.
PREP TIME & NUTRITION :
Prep Time : 30 mins (plus soaking) , Cook Time : 20 mins , Total Time : 1 hr , Servings : 12 mini pies , Calories : 150 , Net Carbs: 18g , Fats: 8g , Protein: 2g