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Tropical Mince Pies

A tropical twist on the classic mince pie. Using tropical fruit, it creates a lighter soft mince pie.
Prep Time30 mins
Cook Time15 mins
Course: Snack
Cuisine: Saint, Saint Helena, Saint Helena Island, St Helena, St Helena Island
Servings: 18



  • 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


  • 450 g Plain Flour
  • 125 g Icing Sugar
  • 250 g Butter
  • 1 Large Egg
  • 1 tbsp Cold Water
  • Extra Icing Sugar for dusting



  • 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


  • 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


  • 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