Fruit Mince Pies with Hazelnut Crust

Looking for a festive treat that’s bursting with flavor? These Fruit Mince Pies with Hazelnut Crust are just what you need! With a spiced fruit filling, crunchy roasted hazelnuts, and a splash of cognac (or orange juice if you prefer), all wrapped in a tender pastry, they’re the ultimate holiday indulgence. Perfect for Christmas, high tea, or even a cozy afternoon at home, these pies are as special as the season itself.

Prep Time 30

Cook Time 30

marinate 1

Total Time 1 1

Ingredients

Instructions

Fruit mince

Mix all ingredients, except the hazelnuts, in a bowl.
⅔ cup currants, ⅓ cup raisins, ⅓ cup dried cranberries, 2 small apples, ½ cup dark brown sugar, ¼ teaspoon ground cloves, ½ teaspoon allspice ground, ½ lemon, 4 tablespoons Cognac
Transfer the mixture to a jar and let it marinate for at least 1 day. This enhances the flavor.
Stir in the roasted hazelnuts just before using the fruit mince.
½ cup hazelnuts

Prepare the dough

Combine the flour, ground hazelnuts, confectioner's sugar, spices, and butter in a food processor. Process until the mixture looks crumbly.
1¾ cup all-purpose flour, ⅔ cup hazelnuts, ⅔ cup confectioners sugar, 2 teaspoons ground gingerbread spices, 1½ stick butter
Add the egg yolk and enough ice water (2 teaspoons) to form a dough. Use the pulse function to mix.
1 egg yolk, 2 teaspoons ice water
Place the dough on plastic wrap, knead lightly, and shape it into a ball.
Wrap the dough and refrigerate for at least 30 minutes.
Preheat the oven to 430 °F.
Grease 8 cavities of a cupcake tin.
Roll out the dough between two sheets of baking paper to a thickness of ¼ inch (5 mm).
Cut out 8 circles, each 3 inches (8 cm)in diameter, and press them gently into the cupcake tin cavities.

Fill the pies:

Mix the prepared fruit mince with the orange zest.
fruit mince, 2 teaspoons orange zest
Fill the dough cups with the fruit mince mixture.
Roll out the remaining dough to 5 mm thick. Cut out 8 circles, each 2 inches (ca. 5 cm) in diameter, using a serrated edge cutter. Cut a small shape (about ½ inch / 1 cm wide) in the center of each circle.
Brush the edges of the dough cups with beaten egg and place the dough circles on top. Press lightly to seal.
1 egg

Bake the pies:

Bake the pies in the oven for 25 minutes.
Let them cool in the tin for 10 minutes, then carefully transfer them to a cooling rack.
Once cooled, sprinkle the pies with confectioner’s sugar for a festive touch.

NOTES

1. Can I make these pies ahead of time? Yes! Prepare the fruit mince and dough a day before. Assemble and bake when ready to serve.

2. Storage

At room temperature: Keep in an airtight container for up to 3 days.
In the freezer: Freeze unbaked pies for up to 1 month. Bake straight from the freezer, adding a few extra minutes to the baking time.

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