(serves 6)

  • 250g Fresh strawberries, washed, hulled & sliced
  • 5ml Brandy essence
  • ½ cup Dates, cut into small pieces
  • 2-5ml Cinnamon powder
  • 2-5ml Nutmeg
  • 1 roll Puff pastry
  • 1 Egg
  • Garnish: castor sugar


  • Put the oven on 180 ˚C. Oil a medium muffin pan.
  • Flour a clean surface and unroll the puff pastry. Cut circles with a glass that is a little bit bigger than the muffin pan holders. Cut smaller circles with anther glass to fit as lids on top of the filling.
  • Place the fresh strawberries in a saucepan, add the brandy essence, cinnamon, nutmeg and dates. Cook for 5 to 7 minutes until soft. Lightly break the strawberries with a fork.
  • Place the filling, once cooled, into the pastry cups, and cover with the pastry lid. Lightly press the lid on-to the bottom pastry, to close the pastry and prevent the filling bubbling out.
  • Beat the egg gently and lightly paint the pastry cups with the egg.
  • Bake for about 20 to 25 minutes until lightly brown.
  • Sprinkle some castor sugar on top and serve with clotted cream or ice cream.




Marelie’s comments about this recipe:

Mince pies are fruit pies, traditionally served during the Christmas season. Its ingredients are traced from the 13th century, when European crusaders returned from the Middle East, introducing the concept of mixing spices with cooked sweet fruits. The early European mince pies included mince meat as well, hence the name: mince pies.

Marelie Winterbach