For sweet pastry:

175gr plain flour

75gr cold butter

2 oranges

1 egg

25gr icing sugar + some for dusting

For filling:

6 granny smith green apples – diced into small cubes

100gr of butter

150gr of raisins – chopped

100gr of golden raisins – chopped

150gr of dried appricots – chopped

100gr of candied ginger – chopped

100gr each of almonds and wallnuts – chopped (opyinal)

juice of 2 oranges + orange zest

2 tbs of brown sugar

1/2 tsp of cinnamon powder, add more if yu prefer

1 cup of liquor (brandy or rum or half and half mix of both)


Cooking Method for the filling:


heat butter in a large pot, add all the chopped ingredients cook until wilted , add orange juice, zest, add sugar and cinnamon powder, add liquor continue coking on low heat until well cooked. Taste to suit your liking. Set aside to chill. This filling can be stored in the fridge for up to 3 – 5 months, inside a clean & sterilised jar.

Method for the filling:

Whisk flour and butter either in food processor or rub it by hand until it looks like breadcrumbs or snow consistency, add the orange zest, lastly add 1 egg mix or run it in the food processor once more, form a big dough ball, wrap in cling film and keep in the fridge to chill until firm, for at least 10 – 20 minutes this batch should make around 12 pies.

Once the sweet pastry is ready roll it out on your working surface, roll it to around 3mm thin/ thinkness, cut round using cookie cutter, you need to make sure the diameter of the cookie cutter is bigger than the muffin cups so they can be shaped into cups cut some of the dough into star or pentagon shape for top cover , place each dough cut into the muffin tray cups, fill with filling and add the star/pentagon cover on top. Bake in the preheated oven of 180° fan mark for about 15 minutes.