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Homemade Mince Pies

Tis’ the season for making delicious festive treats and at the top of our list are these homemade mince pies. The combination of warming brandy, rich fruit and the buttery pastry come together to make these an indulgent Christmas delight. 

Try our complete recipe or buy shop bought mincemeat to save on time.  

Ingredients

Pastry Ingredients:

  • 170g plain flour 
  • 100g cold unsalted butter
  • 1tbsp caster sugar
  • 1 free-range egg

Mincemeat Filling Ingredients:

  • 150g raisins
  • 150g sultanas
  • 100g candied orange peel, finely chopped
  • 2 oranges, zest and juice
  • 1 lemon, zest and juice
  • 5 tbsp brandy (or more to taste)
  • 1 cooking apple peeled and finely chopped
  • 80g almonds, roughly chopped
  • 50g pecans, roughly chopped
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ½ tsp ground nutmeg
  • 250g light soft brown sugar
  • 100g suet (vegetarian, if preferred)

Method:

 

Homemade Mincemeat:  

For best results make the mincemeat at least 1 or 2 days before to allow the flavours to develop. If short on time we recommend buying good quality shop bought mincemeat and adding extra orange and lemon zest and brandy for a more intense flavour.

  1. Combine all ingredients in a large pan except the brandy. Warm gently and stir for approx 10 minutes till the ingredients are thoroughly combined and the suet melts.
  2. Set aside to cool completely before adding the brandy. 

 

Mince pies:

  1. Preheat the oven to 200C. Begin by making the pastry – sift flour into a bowl, rub in the butter, sugar and egg with a splash of cold water till combined into a dough. Handle gently and be careful not to overwork. Wrap the dough in clingfilm and chill in the fridge for 30 mins.
  2. Line a muffin tray with foil cupcake liners or grease well. Roll out the pastry to a 3mm/1/8in thickness. Cut out 6 x 9cm/3½in discs of pastry using a round pastry cutter. Press the pastry into the muffin cups and fill 3/4 with mincemeat. 
  3. Using a round fluted edge pastry cutter, cut 6 x 8cm/3¼ in pastry circles for the lids (slightly larger than the top of the muffin cups). Place a lid on top of each pie, push down gently and sprinkle with caster sugar. 
  4. Bake for 20 mins, then set aside to cool on a wire rack. Dust with icing sugar and serve warm with fresh cream.

Enjoy! 

FFH ❤️

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