Mini nut pies

Mini nut pies

Total: 1 hr 50 Min. | Active: 45 Min.
Nutritional value / piece: 514 kcal
, Fat: 26 g
, Carbohydrate: 63 g
, Protein: 10 g


6 pieces


The original recipe with guaranteed success is for 6 pieces. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.


300g white flour
½ organic lemon, use grated zest only
1tsp sugar
¾tsp salt
90g butter, cold, cut into pieces
1dl water


75g cane sugar
½dl maple syrup
1 ½tbsp orange juice
1 egg
1tbsp butter, melted, left to cool
25g pecan nuts, roughly chopped
25g cashew nuts, roughly chopped
25g walnut kernels, roughly chopped
25g prunes, roughly chopped
25g dried apple segments, roughly chopped
15g candied ginger, roughly chopped


1 egg, beaten
1tbsp cane sugar
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For 6 ramekins each approx. 10 cm diameter, greased and floured

How it's done


Mix the flour, lemon zest, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the water, mix quickly to create a soft dough, do not knead, cover and refrigerate for approx. 30 mins.


Combine the sugar with all the other ingredients up to and including the butter. Mix the pecan nuts with the other ingredients up to and including the ginger.


Halve the dough and, on a surface lightly dusted with flour, roll out one half to approx. 2 mm thick, cut out 6 circles (each approx.10 cm diameter), place into the prepared ramekins. Prick the dough all over with a fork and spoon the nut filling into it. Roll the remaining dough out on a lightly floured surface, cut into strips and plait a few strips into braids. Place the braids and strips on top of the filling and press the edges down firmly.


Brush the pies with egg, sprinkle with sugar. Bake for approx. 35 mins. in the bottom half of an oven preheated to 200°C. Remove from the oven, allow to cool a little, remove from the ramekins and serve while still warm.


Peeling ginger

Peeling ginger

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