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Caribbean Mince Pies

By jsneale0310 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
    • Plus cooling time until you can't resist trying one!
  • More effort
  • Makes Pies
Mince pies with a tropical twist!


For the pastry:

  • 8oz butter, cubed, at room temperature
  • 1lb all purpose flour
  • 2oz icing sugar
  • 2 egg yolks

For the mincemeat:

  • 3oz bramley apples, cored and chopped small
  • 1 small banana, peeled and mashed
  • 4 oz mixed dried fruit
  • 2 oz dried pineapple, diced
  • 1 oz shredded suet (vegetarian suet will work fine)
  • 2 oz soft dark brown sugar
  • Juice and grated zest of 1 lime
  • 1 tablespoon of coconut milk (optional)
  • 1 level teaspoon of mixed ground spice
  • 1 pinch ground cinnamon
  • 1 pinch fresh grated nutmeg
  • 1 small handfull whole almonds, chopped (optional)
  • 1 tablespoon dark rum (optional)

For glazing:

  • A little milk/beaten egg


  • STEP 1
    Preheat oven to 200 C (fan ovens 180) or gas mark 6
  • STEP 2
    For the pastry:
  • STEP 3
    Sift the flour into a mixing bowl, add the butter and rub with your fingertips until it has the consistency of fine breadcrumbs.
  • STEP 4
    Mix in the icing sugar.
  • STEP 5
    Make a well in the centre and add the egg yolks and about a tablespoon of cold water to make a soft dough. Knead gently until smooth and no longer sticky.
  • STEP 6
    ALTERNATIVE: Put all the ingredients in a food processor and blend until it looks like dough!
  • STEP 7
    Chill the pastry dough while you are making the mincemeat
  • STEP 8
    For the mincemeat:
  • STEP 9
    Put all the ingredients apart from the rum into a saucepan.
  • STEP 10
    Cook on a low heat, mixing frequently, until everything is soft and thoroughly combined
  • STEP 11
    Remove the pan from the heat allow the mixture to cool, stirring occasionally
  • STEP 12
    Once cold, mix thoroughly (optional: stir in the rum at this point)
  • STEP 13
    Construction: you will need a round pastry cutter and a bun tin:
  • STEP 14
    1.Roll out your pastry to about 3mm (eighth of an inch) thickness
  • STEP 15
    2.Cut one large circle for the base, and a smaller one for the lid
  • STEP 16
    3.Place the base in a bun tin and loosely fill with the mincemeat mixture
  • STEP 17
    4.Put the lid on top and pinch around the edge to join it to the base
  • STEP 18
    5.Optional: brush the lid with milk or a beaten egg to glaze
  • STEP 19
    6.Repeat until all your pastry and mincemeat is used up!
  • STEP 20
    Bake for around 20 minutes until golden, remove from the oven and cool for 5 minutes before placing onto a wire rack. Cool and dust with icing sugar before serving!
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