Traditional Mince Pie Recipe

Introduction to Traditional Mince Pie Recipe

Mince pies are a classic British Christmas treat, traditionally filled with a mixture of dried fruits, spices, and often a bit of brandy or other spirits. Here’s a traditional recipe to help you make these festive treats at home.


For the Mincemeat:

  • 200g suet (beef or vegetarian)
  • 250g dark brown sugar
  • 1 large Bramley apple, peeled, cored, and finely chopped
  • 350g raisins
  • 225g sultanas
  • 225g currants
  • 100g mixed peel
  • Zest and juice of 1 lemon
  • Zest and juice of 1 orange
  • 50g chopped almonds
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 4 tbsp brandy or rum

For the Pastry:

  • 375g plain flour
  • 260g unsalted butter, diced and chilled
  • 125g caster sugar
  • 1 large egg
  • A pinch of salt
  • Icing sugar for dusting


Prepare the Mincemeat:

  1. In a large bowl, combine all the mincemeat ingredients except for the brandy.
  2. Mix thoroughly to ensure the spices and fruits are evenly distributed.
  3. Cover the bowl and leave it to sit in a cool place for at least 12 hours, preferably overnight.
  4. After the mixture has sat, stir in the brandy.
  5. Transfer the mincemeat to sterilized jars and store in a cool, dark place. It can be made well in advance and improves with age.

Prepare the Pastry:

  1. In a large bowl, mix the flour and salt.
  2. Add the chilled butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
  3. Stir in the sugar.
  4. Beat the egg and add it to the mixture. Mix until it comes together to form a dough. Add a little cold water if needed.
  5. Shape the dough into a ball, wrap in cling film, and chill in the fridge for 30 minutes.

Assemble and Bake the Pies:

  1. Preheat the oven to 200°C (400°F) or 180°C (350°F) for a fan oven.
  2. Roll out the pastry on a lightly floured surface to about 3mm thickness.
  3. Use a round cutter (about 9cm) to cut out circles for the bases. Gently press these into a muffin tin.
  4. Fill each pastry base with a heaped teaspoon of mincemeat.
  5. Use a smaller round cutter (about 7cm) or a star-shaped cutter to cut out the lids. Place these on top of the mincemeat, pressing the edges gently to seal.
  6. Brush the tops with a little beaten egg or milk.
  7. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
  8. Allow the pies to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  9. Dust with icing sugar before serving.

Enjoy your traditional mince pies warm or cold, with a cup of tea or a glass of mulled wine! also see here for more info and latest blog on this content is also here

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