Nut Butter Pies

By • November 24, 2015 0 Comments

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Author Notes: Alternative 'mince' pies for the nuttiest ChristmasAlexandra Tamasan


Serves 12


  • 375 grams plain white flour
  • 250 grams unsalted butter, softened and cubed
  • 125 grams granulated sugar
  • 1 large egg
  1. In a large bowl, work the butter into the flour until mix resembled breadcrumbs. Add the sugar and combine.
  2. Break egg into the flour mix and continue to work dough until it comes together. Turn onto work surface, wrap in cling film and place in fridge for min. 10 minutes.

Nut Butter Filling

  • 90 grams brazil nuts
  • 50 grams pistachios, toasted
  • 60 grams hazelnuts, roasted
  • 100 grams unsalted butter, cold, cubed
  • 125 grams granulated sugar
  • 1 large egg
  • 1 egg for egg wask
  • 1 pinch of salt
  1. Pulse the nuts together in a food processor for approx. 2 mins, until nuts have turned into fine powder.
  2. Add the sugar and pinch of salt, then, with food processor running, add butter, one cube at a time, waiting until each is incorporated before adding the next.
  3. Once all butter has been mixed in, break in egg and allow a few seconds for it to mix well.
  4. To bake the pies, preheat oven at 220C. Grease tin well. I used a mini mince pie tin, but good alternatives are muffin or Yorkshire pudding tins.
  5. Roll pastry on a lightly floured surface, to a 3in thickness. Using a round cookie / pastry cutter / improvisation(I used espresso cups…), cut rounds of pastry to fit your tin.
  6. Place pastry rounds in tin, gently moulding the pastry to the shape of the tin. Spoon filling on top of each pastry round, careful not to overfill.
  7. Gather remaining pastry, knead lightly and roll again. Cut toppers for the pies – I used a star shaped cutter.
  8. Place toppers over filling. Brush with egg wash.
  9. Bake for 12 – 14 mins, until pastry is golden. You may need to cover tin with foil half way through bake to avoid the nut butter browning excessively.

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