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Recipe of Mini Pays for Christmas

Mini Pays for Christmas

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These mini pies are created based on the traditional meat pie recipe that was eaten at Christmas. This modernized version has no meat and instead is filled with apples, dried fruit and many species.
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10 portions
  • 1 1/2 kilos apple, peeled and cut into small cubes
  • 1/2 cups seedless prune
  • 1/2 cups golden raisin
  • 1/2 cups cranberry
  • 1/2 cups brown sugar
  • 1/4 cups piloncillo
  • 1/4 cups brandy
  • 1/4 cups orange juice
  • 1/2 sticks unsalted butter
  • 2 tablespoons Rum
  • 1 tablespoon orange zest
  • 1 tablespoon lemon zest
  • 1 tablespoon cinnamon powder
  • 1/4 tablespoons nutmeg
  • 1/4 tablespoons ginger
  • 1 pinch salt
  • 1 portion Paté Brisée pastry dough
  • 1 cup milk


Combine the first 17 ingredients in a large pot and cook over medium heat or until the apples are very tender (about 1 hour). Remove from heat and allow to cool.
Preheat the oven to 200 degrees Celsius and place the rack in the lower third of the oven.
With a rolling pin, press half the pasta briseé forming a circle. With a cookie cutter circulate cut small circles (enough to cover the base of the mini molds for countries). Place the circles in a mini molds for countries and with your fingers press the dough to cover the entire bottom. The edges should overflow slightly.
With a spoon fill the molds with the filling that was cooked.
With a rolling pin, press the other half of the brisé paste and cut again with a cookie cutter to make the top part of the mini pays. Place the caps on each mini-pay and with a fork join the edges with a decorative pattern.
Decorate the country with what was left over from the dough (you can put leaves, Christmas drawings, etc.)
With a brush paint the pays with the milk and bake for 30 minutes or until the pasta is browned and the filling is bubbling.
Remove the pays from the oven and cool before serving.


Serve the mini pies in a dessert dish and accompany them with ginger ice cream or nougat.


To save time step 1 can be done a couple of days before and refrigerated.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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