Must-make mini jam pies

This is the only shortcrust pastry recipe you’ll ever need.

Less than 45 minutes

Makes 5

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


Shortcrust pastry:
  • 2 cups (300g) cake flour, sifted
  • Pinch salt
  • ½ cup (125g) ice-cold butter, cubed
  • 1 egg yolk, whisked
  • 3-4 Tbsp (30-45ml) water
  • ¼ cup (60ml) strawberry jam
  • 2 Tbsp (30ml) apricot jam
  • 2 Tbsp (30ml) lukewarm water


  1. Blitz flour, salt and butter in a food processor until mixture resembles breadcrumbs.
  2. Gradually add egg while mixing, until combined.
  3. Add just enough water until dough comes together.
  4. Shape into a flat disc, cover with clingfilm and chill in the fridge until firm.
  5. Roll out onto a floured surface to 3mm thick.
  6. Cut out 10 discs using a large round cookie cutter.
  7. Place strawberry jam into the centre of 5 discs.
  8. Top with remaining discs and seal edges with a fork or teaspoon.
  9. Place onto a lined baking tray and chill in the fridge for 10 minutes until firm.
  10. Preheat oven to 200°C.
  11. Bake for 15-18 minutes or until golden.
  12. Cool and store in an airtight container until ready to serve.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

It’s beginning to feel festive here at Fresh Living! Take a look at our bumper edition of Christmas recipes, tips and chef videos to help you cook the best-ever Christmas feast!

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.