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Tert di pasku - mince pies

door Linda Terrizzi

the bolo pretu is delicious, but a lot of work, very expensive and… you have to make so much right away! For those who want to save themselves costs and effort (or who just can't wait for 3 kilos of cake!) there is this delicious tèrt di pasku.

These tèrt use the normal dough, but a filling almost equal to that of the bolo pretu. Also in England they have a version of these Christmas pies: they call it 'mince pies'. This recipe is for about 15 pieces.


  • 250 grams of cold butter, cubed
  • 50 grams of sugar
  • 50 ml milk
  • 1 egg
  • 1 / 2 teaspoon of salt
  • 1/2 sachet of baking powder
  • 300 grams of flour

For the filling:

  • 50 ml dark rum
  • 50 ml port
  • 75 g brown sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of ginger powder
  • 1/2 teaspoon ground cloves
  • 100 gr raisins
  • 100 gr currants
  • 50 g prunes, chopped
  • 50 g dried apricots, chopped
  • 50 g cashews, chopped
  • 1/2 orange, juice and grated zest
  • 1 lemon, juice and grated zest
  • a cap of almond essence
  • a cap of vanilla essence


Mix all the ingredients for the filling.

Leave the filling for at least a day so that all flavors can interact.

type: If the filling is too moist, adding a little breadcrumbs can help.

Mix the flour, salt, sugar and baking powder.

Mix in the cold butter and milk and knead briefly until you get a dough.

Let the dough rest in the refrigerator for at least half an hour.

Butter a baking tin for cupcakes.

Sprinkle a little flour into each mold and shake the tin so that it is completely covered with a layer of flour. – Throw away the excess (which does not stick).

Remove the dough from the refrigerator and roll it out to about 5mm thick. Line the cupcake cases with this.

Put a tablespoon of the filling in each mold and close the tarts with a star that you stick out of the dough with a cookie cutter.

Beat the egg and brush each cake with it.

Bake the tarts at 30 degrees for about 170 minutes, or until golden brown.



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