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Mince Pies with a twist

3 August 2022 10:30 am


  • 100g Cashew nuts
  • 100g pumpkin preserve
  • 50 g Red Cherries
  • 50g Green Cherries
  • 100g sultanas/Raisins
  • 1 egg
  • 1 puff pastry sheets 
  • (Cut into 6, 3 *3 inch squares and 6, 2 ½ diameter circles)
  • ½ teaspoon Vanilla Essence
  • ½ teaspoon Rose Essence
  • ½ teaspoon Almond Essence
  • Splash of Brandy


  • 1 glass bowl
  • 1 wooden spoon or silicone spatula
  • Rolling pin
  • Silicone Brush
  • 6 hole cupcake tin
  • Oven for baking

Chop the dried fruit to small bits and add them to a glass bowl. Mix all of the cut ingredients with a wooden spoon or silicone spatula. Add the 3 Essence to the mixture of cut dried fruit and continue to mix. Close the mixture with a cling wrap and let it sit for 2 hours’.On a clean surface roll out the puff pastry and cut out 6, 3 into 3inch squares. With the remainder cut out 6 circles of 2 ½ inch diameter. In your cupcake tin, fit in the 3*3 inch squares, cut out the extra puff pastry. Fill them in with about 1 ½ table spoons of the dried fruit mixture you made earlier. Now paste the 2 ½ inch circles on top of the puff pastry cups. Using egg wash. Apply the remaining egg wash on the surface of the mince pies. Pre heat the oven for 200c, bake for 15mins until light brown. Let it cool for 10 minutes before you enjoy. 

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