Description
Classic mince pies recipe, perfect for the holidays. Make your own mincemeat or use store-bought for a quicker option. Enjoy warm or cold.
Ingredients
Scale
- 75 g raisins
- 75 g currants
- 75 g sultanas
- 75 g dried cranberries
- 50 g mixed peel
- 150 g cooking apple finely chopped
- 75 g unsalted butter
- 125 g light brown soft sugar
- 1 tsp ground cinnamon
- 1 tsp mixed spice
- Zest of 1 lemon
- 150 ml brandy or apple juice
- 350 g plain flour plus extra for dusting
- 200 g unsalted butter cold and cubed
- 25 g icing sugar
- 1 medium egg
- 1 egg beaten
Instructions
- Add raisins, currants, sultanas, cranberries, mixed peel, apple, butter, sugar, cinnamon, spice, and zest to a pan.
- Heat on low until butter melts. Mix well.
- Simmer on medium heat for 10 minutes.
- Remove from heat and cool.
- Stir in brandy or apple juice.
- Preheat oven to 220°C / 200°C fan. Grease and flour a 12-hole muffin tin.
- Rub flour and cold butter together until it resembles breadcrumbs.
- Add icing sugar and egg. Mix until smooth. Knead lightly.
- Roll pastry to 3-4mm thickness.
- Cut 12, 11cm circles and press into muffin tin.
- Cut 12, 7cm circles for tops. Add decorations if desired.
- Add 45-50g mincemeat to each pastry case.
- Top with smaller pastry circles and seal edges.
- Add extra decorations.
- Brush with beaten egg.
- Bake for 15-20 minutes.
- Cool in tin for 10 minutes, then remove and cool fully.
Notes
- Mincemeat lasts up to six months in sealed jars.
- Mince pies last 3-4 days.
- Pastry can be frozen for 3 months.
- Use shop-bought shortcrust pastry or mincemeat as alternatives.
- Mincemeat based on Mary Berry’s recipe.
- Use apple juice for alcohol-free version.
Nutrition
- Serving Size: 1 pie
- Calories: 350
- Sugar: 30g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg