📝 About This Recipe
A quintessential British Christmas staple, these mince pies feature a rich, complex filling of vine fruits, citrus zest, and warming spices matured in dark brandy. Encased in a melt-in-the-mouth, buttery shortcrust pastry, they offer a perfect balance of sweet, tart, and savory notes. These pies are a festive labor of love that fills the kitchen with the nostalgic aroma of the winter solstice.
🥗 Ingredients
The Mincemeat Filling
- 2 cups Raisins and Sultanas (mixed)
- 1 Granny Smith Apple (peeled, cored, and finely grated)
- 100 grams Vegetable Suet (or cold grated butter)
- 3/4 cup Dark Brown Sugar (packed)
- 1/2 cup Mixed Peel (candied orange and lemon)
- 1 each Orange and Lemon (zested and juiced)
- 2 teaspoons Mixed Spice (cinnamon, nutmeg, and cloves)
- 4 tablespoons Dark Brandy (plus extra for soaking)
The Shortcrust Pastry
- 350 grams All-Purpose Flour (sifted)
- 225 grams Unsalted Butter (cold and cubed)
- 100 grams Caster Sugar (superfine sugar)
- 1/4 teaspoon Fine Sea Salt
- 1 large Egg (beaten, for the dough)
Finishing Touches
- 1 Egg (beaten for egg wash)
- 1 tablespoon Icing Sugar (for dusting)
👨🍳 Instructions
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1
In a large mixing bowl, combine the raisins, sultanas, grated apple, suet, brown sugar, mixed peel, citrus zest, and juice. Stir in the mixed spice and brandy until thoroughly incorporated.
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2
Cover the mincemeat mixture with a clean cloth and let it sit for at least 12 hours (or up to 2 days) in a cool place to allow the flavors to mature and the fruits to plump up.
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3
To make the pastry, place the flour, salt, and cold cubed butter into a food processor. Pulse until the mixture resembles fine breadcrumbs. Alternatively, rub the butter into the flour using your fingertips.
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4
Add the caster sugar and the beaten egg to the flour mixture. Pulse or mix gently until the dough just starts to come together into a ball. Do not overwork the dough.
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5
Turn the dough onto a lightly floured surface, shape into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes to rest.
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6
Preheat your oven to 200°C (400°F/Gas Mark 6). Lightly grease a 12-hole muffin or tart tin with a little butter.
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7
On a floured surface, roll out the chilled pastry to a thickness of about 3mm (1/8 inch). Use a 3-inch circular cutter to cut out 12-15 bases.
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8
Gently press the pastry circles into the holes of the prepared tin, ensuring there are no air bubbles beneath the pastry.
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9
Spoon roughly 1.5 to 2 tablespoons of the mincemeat into each pastry case. Be careful not to overfill, as the filling can bubble over and stick to the tin.
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10
Roll out the remaining pastry scraps and use a slightly smaller circular cutter (or a star-shaped cutter for a festive look) to create the lids.
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11
Place the lids on top of the filling. If using circular lids, press the edges together to seal. If using stars, simply place them in the center.
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12
Brush the tops of the pies with the beaten egg wash. Use a small knife to poke a tiny steam vent in the center of full lids.
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13
Bake in the center of the oven for 20-25 minutes, or until the pastry is golden brown and crisp.
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14
Allow the pies to cool in the tin for 5 minutes before carefully transferring them to a wire rack. Dust generously with icing sugar while still slightly warm.
💡 Chef's Tips
For the flakiest pastry, ensure your butter and egg are ice-cold before starting. If you don't have mixed spice, make your own with equal parts cinnamon, allspice, and nutmeg with a pinch of ground cloves. Avoid over-mixing the dough; stop as soon as it clumps together to prevent a tough, chewy crust. You can make the mincemeat weeks in advance and store it in sterilized jars to deepen the flavor profile. If the pastry is sticking to the cutter, dip the cutter in flour between every few cuts.
🍽️ Serving Suggestions
Serve warm with a generous dollop of brandy butter or thick clotted cream. Pair with a glass of warm mulled wine or a glass of chilled tawny port. Enjoy as a mid-afternoon treat alongside a pot of Earl Grey tea. For a modern twist, serve with a scoop of vanilla bean ice cream and a drizzle of salted caramel. Arrange on a festive platter with sprigs of holly (non-edible) for a stunning holiday centerpiece.