Mince pies

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Fruit hash

  • 500g Sunbeam mixed fruit
  • 1 cup well packed brown sugar
  • 1 grated lemon juice
  • 1 grated orange juice
  • 1 teaspoon mixed spices
  • 1/4 teaspoon nutmeg
  • 75 g of melted butter
  • 1/2 cup of brandy
  • 1/2 cup sliced ​​almonds Sunbeam
  • 1/4 cup milk
  • 1/4 cup icing sugar * for garnish

Broken mass

  • 2 1/2 cups plain flour
  • 70 g powdered sugar
  • 175 g minced cold butter
  • 2 egg yolks
  • 2 tablespoons of chilled water


  1. For fruit minced meat, chop the fruit into large chunks and transfer to a heat-resistant plate.

  2. Add sugar, peel and juice, spices, melted butter, and brandy.

  3. Cover and microwave in high heat for 4 minutes, stirring every minute.

  4. For the shortcrust pastry, place the flour, sugar and butter in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolks and water until the mixture begins to come together.

  5. Turn the dough into a clean work surface. Form a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.

  6. To bake cakes, preheat the oven to 180 ° C. Roll out the dough on a lightly floured surface to 3 mm thick.

  7. Use a cookie cutter to cut bases and star shapes. Press the bases into nonstick pans.

  8. Chop the coarse almonds in a food processor and stir in the fruit mixture.

  9. Fill the bases with the mixture and place star shapes on top. Brush with milk.

  10. Bake 15-20 minutes or until lightly browned. Sprinkle with icing sugar to serve.

meat minced cakes

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