Christmas fruit triangles

My take on Christmas fruit mince piesMy take on Christmas fruit mince pies

Following on from my previous post about a Christmas Waldorf salad, I have been meddling in the kitchen with all things Christmas–themed. Here is my take on the classic mince pie. I seriously can’t stop eating these, and have had them in the house since mid-November when I first tried out this recipe. It seems such a shame for this baked dish to have such a short window in the year!

My take on Christmas fruit mince pies

Christmas fruit triangles

  • Servings: 20
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For the pastry:

  • 240g plain flour
  • 160g butter, softened
  • 3 tbs icing sugar
  • ½ tsp mixed spice
  • ¼ tsp ground ginger
  • ¼ cup water

For the fruit mince:

  • 100g sultanas
  • 50g dried cranberries
  • 100g mixed peel
  • 1 tsp mixed spice
  • ½ tsp ground ginger
  • Juice of half an orange
  • 1 tbs milk, to brush onto the pastry
  • Icing sugar, to garnish


  1. Preheat the oven to 180° Celsius. Grease a baking tray with spray oil.
  2. Combine the flour and butter in a mixer with a dough attachment. Add the icing sugar, spices and enough water for the pastry to come together. Bring together into a ball, wrap in clingwrap and refrigerate for 20 mins.
  3. Combine the fruit mince ingredients excluding the milk, and whizz together in a food processor until sticky.
  4. Roll the pastry on a floured work surface until thin (as thin as you can without it breaking). Cut into long rectangles, and then into squares about 6cm square.
  5. Place approx. 1 tsp of fruit mince onto one half of the square (divide the square diagonally so that the fruit mince covers a triangle shape). Fold the pastry over and lightly press the edges together to seal.
  6. Place the triangles on the baking tray and crimp the edges with a fork to create a pretty pattern. Brush each triangle with a little milk.
  7. Bake in the oven for 20-25 mins until golden.
  8. Cool the pastries on a wire rack and dust with icing sugar once cooled to serve.