dessertbakingover 1 hour
Christmas Mince Pies
A festive recipe for traditional mince pies with homemade mincemeat and orange-spiced shortcrust pastry.
From YouTube · Dec 9, 2021
A festive recipe for traditional mince pies with homemade mincemeat and orange-spiced shortcrust pastry.
2 hrs
Prep time
18 min
Cook time
2 hrs 18 min
Total time
12
Yield
Ingredients
17 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving269 kcal
- Fat
- 10.5g
- Carbs
- 43.3g
- Protein
- 2.8g
Whole recipe (12 servings): 3228 kcal
- 225 g plain flour
- 2 tbsp icing sugar
- 150 g cold unsalted butter
- pinch of salt
- 3 tbsp ice-cold water
- zest of 1/2 orange
- 1/2 tsp cinnamon
- 125 g raisins
- 125 g sultanas
- 65 g candied orange peel
- 25 g stem ginger
- 100 g Bramley apple
- 125 g suet
- 85 g demerara sugar
- 25 g dark muscovado sugar
- 1/2 tsp mixed spice
- 110 ml brandy or amaretto
Method
13 steps- Preheat oven to 170°C fan assisted (190°C non fan).
- Make the mincemeat: combine raisins, sultanas, candied orange peel, chopped stem ginger, chopped Bramley apple, suet, demerara sugar, dark muscovado sugar, cinnamon, mixed spice, and alcohol in a large bowl. Stir thoroughly to coat all ingredients.
- Cover the mincemeat with cling film and leave to macerate for 24 hours, stirring occasionally.
- Transfer the mincemeat to a sterilized jar and store in the fridge. It can be kept for 1 to 6 months.
- Make the pastry: pulse flour, icing sugar, salt, cinnamon, and orange zest in a food processor. Add cold butter and pulse until mixture resembles fine breadcrumbs.
- Add ice-cold water gradually and pulse until the mixture begins to clump. Turn out onto a work surface and knead briefly to form a smooth dough. Wrap in cling film and chill for at least 2 hours or overnight.
- Roll out the pastry to about 3 mm thickness on a floured surface.
- Cut out rounds approximately 6-7 cm in diameter and line cupcake or tart tins with the pastry rounds.
- Fill each pastry case about three-quarters full with mincemeat.
- Re-roll leftover pastry to cut out star or other festive shapes for topping. Place on top of the filled pastry cases.
- Brush the tops with beaten egg and sprinkle with demerara sugar if desired.
- Bake in the preheated oven at 170°C for 15-18 minutes until golden and bubbling.
- Allow to cool slightly before serving.
Recipe notes
Helpful tips
- Use a large cookie cutter for the pastry rounds.
- Ensure the pastry is rolled to about 3 mm thickness for best results.
- Re-roll leftover pastry to make festive shapes for topping.
- Brush with egg wash for a shiny finish and sprinkle with demerara sugar for crunch.
Equipment
- food processor
- rolling pin
- cupcake or tart tins
- baking sheet
Storage
Store the mincemeat in a sterilized jar in the fridge for 1 to 6 months. Keep baked mince pies in an airtight container for up to 2 days.
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Get 6 free recipes every month.Estimated nutrition
Per serving: 269 calories
Fat: 11 g · Carbs: 43 g · Protein: 3 g
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