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Why not add a spice island favourite in your Christmas baking this year? This suggestion is inspired from a classic pineapple jam pastry, known in Sulawesi's capital Manado as 'kue nastar'.     

Main Ingredients

For the pineapple jam: makes between 20 to 25 mince pies

  • 2 fresh large pineapples - to  make about 1kg jam

  • 4 small sticks of cinnamon

  • ½ - 1 teaspoons freshly ground roasted cloves

  • 150-200g granulated golden sugar

  • Juice of 1 lime juice (optional) to sharpen the pineapple flavour

For the pastry

  • 350gr plain flour, sifted

  • 100-125gr caster sugar

  • 250gr butter, softened

  • 1 large egg yolk

  • 1 half teaspoon fine salt

  • Icing sugar for dusting

Baking Directions


  • Peel the pineapple, removing all the ‘eyes’

  • Rinse thoroughly in a large bowl of 1 litre water with 2 tablespoons salt



  • Cut the pineapple into large chunks (remove the tough middle core) then blitz half the chunks in a blender till fine, cut the remaining half into smaller cubes (for texture in the jam) and mix together. 

  • Put the pineapple, sugar and spices in a pan, bring to the boil and reduce the liquid, stirring from time to time, until the mixture is a moist 'mincemeat' jam in consistency and caramel in colour. Set aside to cool.



  • Mix all the pastry ingredients in a food processor.

  • Form the dough into a ball, put in a clean bowl, cover with beeswax wrap (or cling film) and chill for 1 hour.

  • Remove the pineapple mixture from the refrigerator, transfer to a bowl and set aside.



  • Cut the dough in half. Roll out the dough into flat pastry of 3mm/1/8in thickness. Using a round pastry cutter, cut out 12 x 6cm/3½ inch discs of pastry. Press the pastry into 12 pastry cases or a muffin tray, which has been greased with butter. Repeat the same method for the other half of the pastry dough. ​ Preheat the oven to 180 oC. 

  • Gather the pastry scraps together into a ball, roll out and use a 3 ½ inch star shaped cookie cutter to make star shaped lids to place on top of each pie and place them in the refrigerator while you fill each pie base.



  • Remove the muffin tray/pie cases from the refrigerator. Fill each pie with 1-1½ tablespoons pineapple mincemeat filling and top with star shapes. Bake for around 25 minutes or until golden brown. Let cool for 5-10 minutes before carefully removing the pies from the tin onto a wire rack to cool. Dust with icing sugar before serving. 

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