Mini hazelnut mince pies 2



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You and your family’s tummies might be bursting from the buffet, but these classic Christmas desserts are worth saving room for.

Makes 36


  • 1/4 cup (45g) sultanas
  • 1/4 cup (50g) chopped raisins
  • 1/4 cup (45g) currants
  • 1/4 cup (50g) finely chopped dried dates
  • 1/4 cup (50g) mixed peel
  • 1/4 cup (50g) finely chopped red glacé cherries
  • 1/2 small granny smith apple, peeled, cored, coarsely grated
  • 2 tbs brown sugar
  • 1 tbs orange marmalade
  • 1 tbs brandy
  • 1 tsp mixed spice
  • Icing sugar mixture, to dust

Hazelnut pastry

  • 1 cup (150g) plain flour
  • 1/2 cup (50g) hazelnut meal
  • 1/3 cup (60g) icing sugar mixture
  • 125g chilled butter, chopped
  • 1 egg yolk


1. To make the fruit mince, combine the sultanas, raisins, currants, dates, mixed peel, cherries, apple, sugar, marmalade, brandy and mixed spice in a medium glass or ceramic bowl. Cover with plastic wrap and set aside for 2 days, stirring occasionally, to develop the flavours.

2. Place flour, hazelnut meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 15 minutes to rest.

3. Preheat oven to 200°C. Divide pastry into 2 even portions. Roll one portion into a 2mm-thick disc. Use an 8cm-diameter round pastry cutter to cut 36 discs from pastry (re-rolling pastry when necessary). Line base and sides of 36 (1 1/2 tbs/30ml capacity) mini muffin pans. Spoon fruit mince evenly among the lined pans. Roll out remaining pastry to a 2mm-thick disc. Use a 4cm-diameter cutter to cut discs from pastry. Use a small, star-shaped cutter to cut stars from pastry discs. Place pastry discs over the fruit mince mixture and gently press the edges to seal. Use a pastry cutter to trim edges. Place in the fridge for 15 minutes to rest.

4. Bake, rotating trays halfway through cooking, for 10-15 minutes or until golden brown and cooked through. Remove and set aside for 5 minutes to cool slightly before gently turning onto a wire rack to cool. Dust with icing sugar to serve.


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Emma Greenbury

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