Description
Buttery mini pies filled with a rich blend of mixed dried fruit, fresh pineapple, warm spices, chopped nuts, and dark rum, all baked inside a tender golden pastry shell for a festive and flavorful treat.
Ingredients
Scale
- 2 ½ cups plain flour
- 1 cup unsalted butter, cold and cubed
- ½ cup powdered sugar
- 2 large egg yolks
- 2 cups mixed dried fruit
- 1 cup fresh pineapple, finely chopped
- ½ cup chopped nuts
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon fresh orange zest
- 1 teaspoon fresh lemon zest
- 3 tablespoons dark rum
Instructions
- Preheat the oven to 375 degrees Fahrenheit and lightly grease a muffin tin.
- In a mixing bowl, combine mixed dried fruit, chopped pineapple, chopped nuts, brown sugar, ground cinnamon, ground nutmeg, orange zest, lemon zest, and dark rum. Stir well and let sit for 20 minutes to absorb the flavors.
- In another bowl, mix plain flour and powdered sugar. Rub in the cold cubed butter until the mixture resembles coarse crumbs.
- Add the egg yolks and mix until a dough forms. Wrap and chill for 30 minutes.
- Roll out the chilled dough and cut circles to fit the muffin tin wells. Press the pastry into each cavity.
- Spoon the cooled fruit filling evenly into each pastry shell.
- Cut smaller pastry circles or shapes for the tops and place over the filling, gently sealing the edges.
- Bake for 20 to 25 minutes, or until the pastry is golden brown.
- Allow to cool slightly before removing from the tin and serving.
Notes
- Keep the butter cold for a flaky pastry texture.
- Do not overfill the pies to prevent bubbling over.
- Chilling the dough helps prevent shrinking during baking.
- Store cooled pies in an airtight container for up to 4 days.
Nutrition
- Serving Size: 1 pie
- Calories: 280
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
