Boozy ‘mince pie’ hamantaschen

If you follow Family-Friends-Food on Facebook or Instagram you might remember my dreidel-topped mince pies from last December, at the height of the traditional mince pie season. 

I do enjoy a mince pie – rich pastry surrounding a sweet & spicy dried fruit filling. Yum. But typically I’m left with part of a jar of mincemeat (or mince pie filling if you’re American) and it sits in the fridge until August when I throw it away.

So these mince pie hamantaschen were not only a way to extend the natural season of the mince pie, and enjoy them into the spring, but also a way to reduce waste. Win-win!

Rich pastry surrounds a sweet & spicy dried fruit filling in these delicious, easy-to-make mince pie hamantaschen. Purim Sameach to one and all! (parve)Funnily enough, the first time I ever made hamantaschen (an undisclosed number of years ago) I followed a recipe for a traditional dried fruit filling which was actually not a million miles away from spicy fruity mincemeat. So these mince pie hamantaschen are almost traditional. Almost. 

I mixed my mincemeat with some extra nuts and a good splosh of brandy, because, well, why not? A little extra alcohol is certainly encouraged on Purim, so why not add it to the confectionery? Why not indeed. And the nuts? I just like nuts. You can leave them out if you prefer a less crunchy filling.

These mince pie hamantaschen were certainly very enjoyable to eat. Just the thing with a nice cup of tea and a sit down. Even Kipper, who refuses to eat raisins, scoffed a couple. So they must be good. And they also have the advantage of being pretty easy to make.

One last thing, if unlike me, you don’t have half a jar of mincemeat kicking around the back of your fridge, you may want to rustle some up for these hamantaschen. This traditional recipe from Supper in the Suburbs looks great (you’ll need about a quarter of it for this recipe), or there’s this Christmas Mincemeat recipe from the Crafty Larder (makes 6 jars). For something less traditional, how about Instant Chocolate Mincemeat from Farmersgirl Kitchen or Chilli & Chocolate mincemeat from Tin & Thyme.

This made 15 mince pie hamantaschen. They didn’t last long… 

Rich pastry surrounds a sweet & spicy dried fruit filling in these delicious, easy-to-make mince pie hamantaschen. Purim Sameach to one and all! (parve)

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Mince pie hamantaschen
Yields 15
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178 calories
12 g
17 g
13 g
2 g
5 g
51 g
8 g
2 g
0 g
7 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 178
Calories from Fat 114
% Daily Value *
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 17mg
Sodium 8mg
Total Carbohydrates 12g
Dietary Fiber 0g
Sugars 2g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the pastry
  1. 200g flour
  2. 25g icing sugar
  3. 100g margarine or butter
  4. 1 egg, beaten
  5. 25-50ml water
For the filling
  1. 100g prepared mincemeat (mince pie filling)
  2. 20g chopped nuts (optional)
  3. 2 tbsp brandy
Make the pastry
  1. Combine the flour and icing sugar, then rub in the margarine/butter to give fine crumbs. (Alternatively, whizz in a food processor.)
  2. Mix in the egg, and enough water to bring everything together into a dough.
  3. Wrap in clingfilm and refrigerate for 30 minutes.
Make the filling
  1. Combine the mincemeat with the nuts and brandy and mix well.
Assemble and bake
  1. Preheat the oven to 180C and line a baking sheet with parchment or greaseproof paper.
  2. Roll out the pastry dough to a thickness of 4-5mm, then use an 8cm diameter round cutter to cut circles of dough.
  3. Place approx. 1 tsp of filing in the centre of a dough circle. Brush around the edge with a little water, then fold up the sides around the filling and pinch together to form a hamantaschen shape.
  4. Transfer to the prepared tray, and continue with the remaining dough and filling until it is all used up - you may need to re-roll the dough.
  5. Bake the hamantaschen at 180C for 15-18 minutes until cooked through and starting to colour. Be careful! - the filling will be scorchingly hot when they come out of the oven.
  6. Cool on wire racks, and enjoy!
If mince pies aren’t quite your thing, check out my other Purim recipes! Yummy brown sugar hamantaschen, or for something a bit different, white chocolate & raspberry ‘hamantaschen’ sandwich cookies. Or if you prefer savoury, try my cheese and vegetable pasty hamantaschen.

I’m entering these delicious hamantaschen into the following foodie link-ups. Treat Petite, hosted by the Baking Explorer and co-organised by Cakeyboi, is after Easter and Spring recipes. As Purim is a spring festival, I’m sure these count! Tea-time Treats, hosted by Hedge Combers and co-organised by Lavender & Lovage, has a similar theme. And the No Waste Food Challenge, hosted by Elizabeth’s Kitchen Diary, since these are the ideal way to use up that mincemeat that’s been lurking since December 🙂




  1. but it has suet in it, no? What would be the kosher substitute?

    • It’s possible to buy vegetarian suet (and vegetarian mincemeat) although you need to look out for sherry etc. which would make it not kosher. If you’re making from scratch you can also substitute hard margarine.

  2. What a tasty way to use up leftover mincemeat! Thanks for entering into Treat Petite.

  3. Mince pies in March? I love it! 🙂 These sound fantastic!

  4. I still have jars of homemade mincemeat I need to use up – you have inspired me!

  5. I am fairly sure there is a jar of mincemeat in the cupboard! I love the look of these – time to bake!

  6. What fun — would you believe I’ve never had mincemeat??

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