Mini nut pies

Total time: 1hr 50m
Preparation Time: 45m

For 6 piece

Nutritional Information

Contains 514 Kcal, 10g Protein, 63g Carbohydrates, 26g Fat


  • Dough
  • 300 g white flour
  • 0.5 organic lemon, use grated zest only
  • 1 tsp sugar
  • 90 g butter, cold, cut into pieces
  • 1 dl water
  • 0.75 tsp salt
  • Filling
  • 75 g cane sugar
  • 1.5 tbsp orange juice
  • 0.5 dl maple syrup
  • 1 eggs
  • 1 tbsp butter, melted, left to cool
  • 25 g pecan nuts, roughly chopped
  • 25 g cashew nuts, roughly chopped
  • 25 g walnut kernels, roughly chopped
  • 25 g prunes, roughly chopped
  • 15 g candied ginger, roughly chopped
  • 25 g dried apple segments, roughly chopped
  • Bake
  • 1 eggs, beaten
  • 1 tbsp cane sugar
  • Utensils
  • For 6 ramekins each approx. 10 cm diameter, greased and floured

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  • Dough

    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.
  • Filling

    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.
  • Pies

    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.
  • Bake

    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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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