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Mince pies
1 h 15 m active | 13 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 126
  • Fat about 5g
  • Carbohydrates about 16g
  • Protein about 1g
This is needed
This is needed for 24 piece
Filling
  • 1 organic orange, use half of the grated zest and half of the juice
  • 150 g sultanas, roughly chopped
  • 100 g candied lemon peel, roughly chopped
  • 0.5 apples, finely grated
  • 50 g butter, melted
  • 0.5 tbsp gingerbread spice
  • 1 tsp ginger powder
  • 40 g cane sugar
  • 1 dl dark rum
Dough
  • 200 g white flour
  • 75 g butter, cold, cut into pieces
  • 0.5 tsp salt
  • 1 dl water
Mince pies
  • 1 egg yolk
  • 0.5 tbsp sugar
Tools
  • Two 12-hole muffin tins (each hole approx. 7 cm in diameter), greased and floured
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And that's how it's done
And that's how it's done
Filling
In a bowl, mix the sultanas with all of the other ingredients up to and including the rum, cover and leave to steep in the fridge for approx. 12 hrs. or overnight.
Dough
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Mince pies
On a lightly floured surface, roll out the dough to approx. 3 mm thick, cut out 24 circles (each approx. 7 cm in diameter), place in the prepared tins. Spoon approx. 1 tbsp of filling into each. Cut 24 stars out of the remaining dough, place these on top of the filling, brush with egg yolk, sprinkle with sugar.
To bake
Approx. 20 mins. in the centre of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, remove the mince pies from the tins and leave to cool on a rack.