📝 About This Recipe
A quintessential British Christmas classic, these mince pies feature a rich, crumbly shortcrust pastry filled with a luxurious blend of vine fruits, warm spices, and a hint of brandy. Originating from medieval traditions, the modern version is a masterpiece of sweet and savory notes, offering a burst of festive warmth in every bite. What makes this recipe truly special is the addition of fresh orange zest and a touch of sea salt to balance the deep, jammy richness of the mincemeat.
🥗 Ingredients
The Signature Mincemeat
- 400 grams Luxury Mincemeat (high-quality store-bought or homemade)
- 1 Granny Smith Apple (small, finely grated)
- 1 Orange (zest only)
- 2 tablespoons Brandy or Dark Rum (optional, for extra depth)
- 1/2 teaspoon Ground Cinnamon
The Melt-in-the-Mouth Pastry
- 350 grams All-purpose Flour (plus extra for dusting)
- 225 grams Unsalted Butter (cold, cubed)
- 50 grams Powdered Sugar (sifted)
- 1 large Egg (beaten)
- 1 pinch Sea Salt
- 1-2 tablespoons Ice Cold Water (only if needed)
The Finishing Touches
- 1 Egg (beaten for egg wash)
- 1 tablespoon Demerara Sugar (for a crunchy topping)
- 1 tablespoon Powdered Sugar (for dusting before serving)
👨🍳 Instructions
-
1
In a medium bowl, combine the mincemeat, grated apple, orange zest, cinnamon, and brandy. Stir well and set aside to allow the flavors to meld while you prepare the pastry.
-
2
In a large mixing bowl, sift together the flour, powdered sugar, and a pinch of salt. Add the cold, cubed butter.
-
3
Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Work quickly to keep the butter cold.
-
4
Add the beaten egg to the flour mixture. Use a blunt knife to mix until the dough starts to clump together. If it feels too dry, add ice water one teaspoon at a time.
-
5
Gently bring the dough together with your hands into a ball. Wrap in plastic wrap and flatten into a disc. Refrigerate for at least 30 minutes; this prevents the pastry from shrinking.
-
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.
-
7
On a lightly floured surface, roll out the pastry to the thickness of a pound coin (about 3mm).
-
8
Use a 7.5cm (3 inch) fluted circular cutter to cut out 12-15 bases. Gently press these into the prepared tin holes.
-
9
Spoon 1 heaped tablespoon of the mincemeat mixture into each pastry case. Be careful not to overfill, or the filling will leak and stick to the tin.
-
10
Re-roll the remaining pastry scraps and use a 6cm (2.5 inch) cutter or a star-shaped cutter to create the lids for your pies.
-
11
Place the lids on top of the filling. If using full circular lids, press the edges lightly to seal. If using stars, simply place them in the center.
-
12
Brush the tops of the pies with the beaten egg wash and sprinkle generously with Demerara sugar for a professional, crunchy finish.
-
13
Bake for 20-25 minutes until the pastry is a beautiful golden brown and the filling is bubbling slightly.
-
14
Remove from the oven and let the pies cool in the tin for 5 minutes before carefully transferring them to a wire rack. This prevents the delicate pastry from breaking.
-
15
Once cooled slightly, dust with a final flourish of powdered sugar. Serve warm or at room temperature.
💡 Chef's Tips
Keep your ingredients cold, especially the butter, to ensure a flaky rather than greasy pastry. Do not overwork the dough; stop as soon as it comes together to avoid a tough texture. If the mincemeat leaks and sticks to the tin, run a small palette knife around the edge while the pies are still warm. You can make the pastry up to two days in advance and keep it refrigerated. For a nuttier flavor, replace 25g of the flour with ground almonds.
🍽️ 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 chilled glass of Tawny Port. Enjoy alongside a sharp wedge of Stilton cheese for a sophisticated sweet-salty contrast. Serve as part of a festive afternoon tea with Earl Grey tea. Reheat for 5 minutes in a moderate oven if serving the next day to restore the pastry's crispness.