Tropical Mince Pies
As its Christmas time we wanted to create some festive treats but to put a St Helena twist on them. This is the first of 3 recipes we came up with to add a bit of St Helena to your Christmas parties.
We always have some mince pies at this time of year, and it always taste better in the UK and on St Helena. It’s summer during christmas on St Helena and mince pies were already a little heavy, it just didn’t seem right having them. Therefore, we’re created a lighter version of the mince pie. Something that reminds us of the Island, its favours, and is easy to make.
This is our version for a Tropical Mince Pie. Filled with tropical favours, it is a delicious homecooked mince pie to brighten any christmas party.
Tropical Mince Pies recipe
Tropical Mince Pies
A tropical twist on the classic mince pie. Using tropical fruit, it creates a lighter soft mince pie.
Servings 18
Ingredients
FOR THE FILLING
- 1 medium Ripe Mango (chopped into chunks)
- 1 tin Pineapple Chunks (drained)
- 1 large Orange (chopped into chunks)
- 100 g Chopped Dates
- 100 g Golden Sultanas
- 100 g Glace Cherries
- 50 g Mixed Peel
- 100 g Stem Ginger
- 125 g Soft Brown Sugar
- 75 g Butter
- 100 g Chopped Blanched Almonds
- 1 Lemon Zest/Juice
- 4 tbs Desiccated Coconut
- 1 tsp Cinnamon
- 1 tsp Mixed Spice
- 4 tbs Rum
FOR THE PASTRY
- 450 g Plain Flour
- 125 g Icing Sugar
- 250 g Butter
- 1 Large Egg
- 1 tbsp Cold Water
- Extra Icing Sugar for dusting
Instructions
FOR THE FILLING
- Peel and chop the mango, and orange and place it in a large saucepan
- Add the remaining ingredients except for the rum
- Gently warm, stirring occasionally for 10 minutes until the butter has melted
- Remove from the heat and allow the fruit mixture to cool completely adding the rum
FOR THE PASTRY
- Pre-heat the oven 190C/375F/gas mark 5
- Mix flour and butter, rub together using fingertips until it resembles breadcrumbs
- Add in icing sugar and a pinch of salt
- Mix in the egg to bind and add water if the pastry feels dry
- Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins
- Roll out the pastry onto a floured work surface approximately 5 mm thick
- Cut out the circles for the base, and place into your tart trays
- Cut star shapes for tops
FINISHING
- Using a tablespoon, scoop the mixture and place in the pastry in the tin
- Brush the edges with cold water and place the star pastry lid on top
- Brush with egg to golden the tops
- Bake in the oven for 12-15 minutes
- Sprinkle with Icing sugar and serve