📝 About This Recipe
A quintessential British holiday treasure, these mince pies feature a luxurious filling of vine fruits, citrus zest, and warming spices encased in a melt-in-the-mouth pastry. Unlike the savory versions of centuries past, this modern iteration celebrates the deep, complex sweetness of dried fruits matured in brandy. Each bite offers a harmonious balance of crisp, buttery crust and a rich, aromatic center that defines the festive season.
🥗 Ingredients
The Mincemeat Filling
- 175 grams Raisins (finely chopped)
- 175 grams Currants
- 175 grams Sultanas
- 100 grams Mixed Candied Peel (finely chopped)
- 1 large Granny Smith Apple (peeled, cored, and finely grated)
- 125 grams Vegetable Suet (or cold grated butter)
- 225 grams Dark Brown Sugar
- 2 teaspoons Mixed Spice (cinnamon, nutmeg, and cloves)
- 1 each Orange & Lemon (zested and juiced)
- 4 tablespoons Brandy or Cognac (plus extra for soaking)
The Shortcrust Pastry
- 350 grams All-Purpose Flour (sifted)
- 175 grams Unsalted Butter (cold, cubed)
- 50 grams Icing Sugar
- 1 large Egg Yolk
- 2-3 tablespoons Ice Cold Water
- 1 pinch Salt
Finishing Touches
- 1 Egg (beaten for egg wash)
- 1 tablespoon Granulated Sugar (for sprinkling)
👨🍳 Instructions
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1
Prepare the mincemeat (ideally 24 hours ahead): In a large bowl, combine the raisins, currants, sultanas, candied peel, grated apple, suet, brown sugar, mixed spice, citrus zest, and juice. Stir thoroughly to ensure even distribution.
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2
Add the brandy to the fruit mixture, stir well, and cover with a clean cloth. Let it sit in a cool place for at least 12 hours to allow the flavors to marry and the fruits to plump up.
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3
Make the pastry: Sift the flour, icing sugar, and salt into a large bowl. Add the cold cubed butter.
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4
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold.
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5
Whisk the egg yolk with 2 tablespoons of ice water. Pour this into the flour mixture and use a palette knife to bring the dough together. If it's too dry, add the remaining water a teaspoon at a time.
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6
Gently knead the dough on a lightly floured surface for just a few seconds until smooth. Wrap in plastic and chill in the refrigerator for at least 30 minutes.
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7
Preheat your oven to 200°C (400°F/Gas Mark 6) and lightly grease a standard muffin or tart tin.
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8
Roll out the chilled pastry on a floured surface to about 3mm (1/8 inch) thickness. Use a 7.5cm (3 inch) circular cutter to stamp out bases and a 6cm (2.5 inch) cutter for the lids (or star shapes for a festive look).
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9
Gently press the larger pastry circles into the tin holes. Fill each with a generous tablespoon of the mincemeat mixture, being careful not to overfill as it may bubble over.
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10
Dampen the edges of the lids with a little water or egg wash, place them over the filling, and press the edges lightly to seal.
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11
Cut a small slit in the top of each pie to allow steam to escape. Brush the tops with the beaten egg wash and sprinkle with a little granulated sugar.
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12
Bake for 20-25 minutes until the pastry is golden brown and crisp. Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack.
💡 Chef's Tips
For the flakiest pastry, ensure your butter and water are ice-cold; this prevents the fat from melting before it hits the oven. Avoid over-handling the dough, as heat from your hands can develop gluten and make the crust tough. If you don't want to use suet, frozen grated butter is an excellent substitute for the mincemeat filling. Store baked pies in an airtight container for up to a week; they actually taste better after a day or two as the spices develop. To freeze, assemble the pies but don't bake them; bake directly from frozen, adding 5-8 minutes to the cooking time.
🍽️ Serving Suggestions
Serve warm with a dollop of thick brandy butter or clotted cream. Pair with a glass of warm mulled wine or a spiced apple cider for the ultimate festive experience. Dust lightly with icing sugar just before serving to mimic a fresh snowfall. Enjoy alongside a sharp cheddar cheese—the salty-sweet combination is a traditional Yorkshire favorite. Serve as a mid-afternoon treat with a pot of strong Earl Grey tea.