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.
Ingredients
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
Instructions
Prepare the Mincemeat:
- In a large bowl, combine all the mincemeat ingredients except for the brandy.
- Mix thoroughly to ensure the spices and fruits are evenly distributed.
- Cover the bowl and leave it to sit in a cool place for at least 12 hours, preferably overnight.
- After the mixture has sat, stir in the brandy.
- 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:
- In a large bowl, mix the flour and salt.
- Add the chilled butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
- Stir in the sugar.
- 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.
- Shape the dough into a ball, wrap in cling film, and chill in the fridge for 30 minutes.
Assemble and Bake the Pies:
- Preheat the oven to 200°C (400°F) or 180°C (350°F) for a fan oven.
- Roll out the pastry on a lightly floured surface to about 3mm thickness.
- Use a round cutter (about 9cm) to cut out circles for the bases. Gently press these into a muffin tin.
- Fill each pastry base with a heaped teaspoon of mincemeat.
- 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.
- Brush the tops with a little beaten egg or milk.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
- Allow the pies to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- 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