Fruit Mince Pies Italian Style

Christmas fruit mince pies Italian Style! Southern Italians have been making sweets with dried and candied fruit for centuries, so these traditional English pies have a lot in common with some of the small sweet pastries found in Sicily and Southern mainland Italy.

Here I have taken some quintessential Southern Italian ingredients and added them to the traditional mince pie. They are delicious enjoyed with a small glass of Limoncello.

Print Friendly

Recipe Rating

  • (2.5 /5)
  • (2 Rating)


  • 1.
    To make the fruit mince
    Place the almonds and walnuts into a food processor and pulse until roughly chopped. Place them in a large bowl.
  • 2. Roughly chop the sultanas and raisins and place them in the bowl.
  • 3. Finely dice the candied citron, candied orange and candied figs and add them to the bowl.
  • 4. Add the remaining ingredients and mix well.
  • 5. Cover with cling wrap and refrigerate for 2-4 weeks. If you are short on time, macerate the mix for as long as you can.
  • 6.
    To make the pastry
    Cut the butter into small cubes and place into a food processor with the flour and salt. Pulse until the ingredients have combined to a fine crumb.
  • 7. Combine the egg with the milk and pour it into the food processor while it is running and mix until the pastry forms a ball.
  • 8. Remove the pastry from the food processor, wrap it in plastic wrap and refrigerate for 1 hr or until required.
  • 9.
    To make the pies
    Cut the pastry into quarters. Place one piece of pastry in between 2 sheets of baking paper and roll out to 2-3mm.
  • 10. Cut the sheet into squares about 6cm square and place them onto a baking tray lined with baking paper.
  • 11. Place 1 teaspoon of the fruit mince onto the centre of the squares.
  • 12. Roll and cut out more pastry squares and place them on top of the fruit mince and gently press down the edges.
  • 13. Use a fork to crimp the edges of the pies and place them into a pre-heated oven at 180C for 15 minutes or until golden brown.
  • 14. Remove the pies from the oven and set aside to cool.
  • 15. Once the pies are cool, combine the icing sugar and cinnamon and use a sieve to dust the top of the pies.
  • 16. Store the pies in an airtight container.

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...